6 Tbsp (3/4 stick) unsalted butter, at room temperature
2 large cloves garlic, crushed
1-1/2 tsp Herbes de Provence*
1/2 Cup Extra Virgin Olive Oil*
1/2 Cup popcorn kernels
1-1/2 tsp Kosher Salt
1/3 Cup finely grated Asiago cheese
Combine the butter, garlic and Herbes de Provence in a small saucepan. Cook over medium-low heat until the butter melts. Remove the saucepan from the heat and let stand while making the popcorn.
Combine the oil and popcorn in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop. Transfer the popcorn to a large bowl.
Remove the garlic cloves from the butter and discard, if desired.
Add the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately.
Makes about 8 Cups
*You can also make it even easier by using our Herbes de Provence Olive Oil and if you’re doing this in a microwave skip the butter, reduce the salt and continue as normal!