Yield: 6-8 servings


  • 2-3 tbsp. unsalted butter
  • 1 clove garlic, grated (or finely minced)
  • ½ tsp. fresh thyme leaves, minced
  • 1 tsp. olive oil
  • 1/3 cup popcorn kernels
  • 2-3 tbsp. grated Parmesan cheese
  • Salt and pepper, to taste
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  • step 1: HideShow Images

    Place the butter in a small skillet over medium heat.  Melt the butter completely.  Continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown.  Continue whisking until the butter is evenly browned, being careful not to burn.  Just before it is finished, stir in the garlic and thyme.  Remove from the heat and let cool slightly.

  • step 2: HideShow Images

    In a popcorn popper (I adore my Whirley Pop), heat the olive oil over medium high heat.  Add the kernels to the pot, cover, and cook, stirring, until all the kernels are popped.  (If you don’t have an air popper, try this method for stovetop popcorn.)  Remove from the heat, add in the browned butter mixture along with the grated Parmesan and stir well to coat evenly.  Season with salt and pepper to taste, and stir once more.