Garlic Butter Popcorn

5 from 1 vote

For a twist on the classic popcorn recipe, this buttery popcorn carries a hint of garlic. It's subtle and sure to delight garlic lovers.

Prep Time5

Cook Time10

Total Time15

Course: Snack

Cuisine: American

Keyword: 10 ingredients or less, 5-minute recipe, gluten-free

Servings: people

Calories: 261kcal

Author: Anna Rider

Ingredients

3 tablespoon butter Salted, preferably grass fed
1/2 cup popcorn kernels
1/3 cup garlic Approximately 15 cloves
3 tablespoon canola oil
paprika
Salt

US Customary - Metric

Instructions

Garlic butter

Heat butter in a tiny saucepan on medium-low heat.
Squeeze all the garlic through the garlic press and add directly into the saucepan. Once the butter begins to bubble, turn the heat down to low. Stir periodically.
Simmer for 5 minutes. Remove from heat and drain the butter into a small container. I use a tiny strainer.
Use a spatula to extract any remaining butter from the garlic pulp. Set the pulp aside. I like to spread it on bread like a jam or smear it on steamed vegetables.

Popcorn

Heat the canola oil in a giant pot on extra high heat. Get some oven mitts ready! Place a few corn kernels into the hot oil and cover with the lid. When the test kernels pop, the oil is hot enough. Carefully pour the rest of the corn kernels into the pan.
Swirl the kernels in the hot oil. Pop the lid back on and put those oven mitts on.
Wait for the kernels to begin popping. Lift the pot with the lid on and shake the pot to ensure the kernels don't burn.
As the popcorn increases its popping tempo, continue to shake the pot. Be careful not to burn yourself! Once the popping slows down or stops entirely, turn the heat off immediately.
Remove the pot lid and pour the popcorn into an extra large bowl.
Pour the butter over the popcorn.
Sprinkle salt over the popcorn. Alex likes to use a salt grinder because it gets the salt very finely ground compared to regular table salt. The finer the grains, the better. Salt it to your taste.
Toss the popcorn to distribute the butter and salt evenly. Putting the butter on first helps the salt stick to the popcorn and not fall to the bottom of the bowl. Sprinkle with a bit of paprika for extra flavor and color.
Enjoy the garlic butter popcorn!

Notes

The strainer I use to strain the garlic butter pulp is designed to strain tea leaves. You could use a bigger strainer or cheesecloth if you don't have a tiny strainer.

Nutrition