Description
This fresh parsley butter popcorn is a great savoury snack to go with drinks or in front of a movie, and it is also a great recipe to use up a big leftover bunch of herbs.
Ingredients
Scale
- 2 tbsp Vegetable Oil
- 1/4 cup (30g) Popcorn Kernels
- 2 tbsp (30g) Unsalted Butter
- Handful of Curled Fresh Parsley, Chopped
- Fine Sea Salt (I’d recommend French Fleur de Sel)
- Freshly Ground Black Pepper
Instructions
- Put the oil in the bottom of a large lidded saucepan. Tip in the popcorn kernels and shimmy the pan around until they are all coated and are in a flat layer across the bottom of the pan. Put on the lid and set over a medium heat. When you hear the first kernel pop shake the pan gently, still with the lid on and over the heat until all the corn has popped. Remove from the heat.
- While you are waiting for the first kernel melt the butter over a low heat or in the microwave. Add the parsley and stir. Now, the amount of butter I have used is the minimum to get the flavour and get everything sticking together. However, I actually amp this up to 50g, but I’m used to French style cooking and I’m completely immune to caring how much butter is in whatever I happen to be eating, so it is up to personal preference.
- Once you have removed the popcorn from the heat add half of it to a large mixing bowl. Pour over half the butter mixture and a little bit of salt and pepper. Mix well with a large spoon until the popcorn is coated with the butter and parsley.
- Add the rest of the popcorn to the bowl then the rest of the butter. Coat again, and add more salt and pepper to taste. Enjoy, preferably curled up in front of a movie or if you live in Southern California like me, sitting on the patio enjoying some well deserved cocktails!