Sunday Football. After-school snack. Late-night Netflixing… whatever you’re doing, this crunchy popcorn kicked up a savory notch is a good little snack to satisfy your munchies. And it only takes a few minutes to whip up.
Popcorn kernels from Non-GMO corn is preferred. Avocado oil because it can take high heat and is mild in flavor. Grass-fed butter, fresh herbs and pink Himalayan salt for quality ingredients and maximum fresh flavors.
8 Tablespoons Non-GMO popcorn kernels
1 Tablespoon avocado oil
3 Tablespoons parsley, chopped
3 Tablespoons chives, chopped
2 Tablespoons grass-fed butter, melted
1/4 grated parmesan cheese
Pink Himalayan fine salt to taste
Place 1 tablespoon of avocado oil and 8 tablespoons of popping corn in a heavy large saucepan. Cover and cook on medium to hight heat, shaking constantly to prevent burning and allowing steam to escape. When popping stops remove the lid.
Add melted butter and immediately mix, mix, mix. You want to toss it all together and attempt to get a little glaze of butter on as many pieces as you can. Quickly add salt if desired. Then, add parmesan, reserving a little for the top. Add parsley and chives, reserving a little for top. Mix well. Transfer to large serving bowl and add the remaining parmesan cheese and any extra herbs before serving.