Savory Herb Popcorn

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I use a median sized Wok instead of the metal bowl and it worked GREAT!!! Easy to shake and the metal did not scorch the kernnels. No unpopped kernals!. It was like using a large, well made Jiffy Pop pan.

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Burnt the bowl. I'll be scrubbing it for awhile. Too much mess and not worth it. Could not see what was going on underneath the foil. Was scared to death a kernnel was going to come flying at me through the foil and hit me in the eye. I tried it with a Caphalon pot with a sturdy glass cover I could hold down and it came out much much better.

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I discovered that "WEBER" Roasted Garlic and Herb Seasoning is delicious on fresh ppped corn.
Be careful when using because there are chunks of herbs as well as salt in it and it is easy to get too much salt.
I called the company to see if they made it without salt. ALL of their seasonings contain salt.

I also love fresh cracked black pepper on popcorn.
suecc

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Hi Kindred, melt your butter before you pop your popcorn. I find it needs to cool down just a bit and then it won't turn your corn into little gummy bits of buttery popcorn. Also drizzle the butter. I use a plastic scraper to dribble butter on the corn, then stir the corn using a 'folding motion' and I just keep repeating until the butter is all gone. No wilt and nicely distributed butter.

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How do you keep the melted butter from "wilting" the popcorn? Every time I add the butter, it shrinks the popcorn into ... well, it's no longer fluffy.

P.S.
Rating isn't my idea, was forced to rate in order to post question ...

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I love making stove-top popcorn, and my usual recipe is just with some smoked salt and fresh pepper. I really enjoyed this recipe. I halved the butter and, while I still found it a bit too much, you do need some to bring out the flavors. I tried toasting the first batch of herbs as suggested below, but they just dried out and lost all flavor. Fresh worked best for me, just mince the herbs extremely well. Wonderful taste, just a bit too greasy for me. I'll try 1/4th the butter or some extra virgin olive oil next time.

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I really liked how this turned out. If you want to add a little extra try some Parmesan cheese, and garlic powder too. It gives it a stronger flavor with the herbs and butter. Fantastic!

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Best tasting popcorn I've had in awhile, also easy and convenient.

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I haven't bought store popcorn since trying this recipe. This stuff is awesome. One suggestion I'd give is to toast the herbs lightly in a skillet before adding them to the popcorn...otherwise the flavor, aroma, and oils don't come out as much.