You can stop looking. I have the last stovetop popcorn recipe you will ever need right here! Brown butter and herbs on popcorn? Yes please!
I am a self professed popcorn-aholic. Could eat it all day long.
Okay – well that and pancakes. I have a thing for those too ;).
About eight years ago, I was at a local bar and they had the most amazing popcorn I had ever tasted on their appetizer menu.
I was a tad pushy with the waitress in getting the herb popcorn recipe out of her.
Hey – a girls gotta do what a girls gotta do – am I right??
Homemade Stovetop Popcorn is a HUGE Hit in my House
I did the best I could replicating what little information the waitress gave me regarding the ingredients. But tbh- I might even like mine better!
I have been making homemade stovetop popcorn since I was in high school and luckily passed on this craving to my kids ;).
When my fellow popcorn-aholic daughters come home – they often ask “mom – can you make THE popcorn?”.
So if that’s any indication of how yummy this herb popcorn is – you should be craving it tonight!
When my oldest daughter was still living at home, it was a tradition of ours to make this herb popcorn and watch The Bachelor together every Monday night ;).
In a rush?
Be sure to read to the bottom for all my extra tips and tricks on how to make your homemade stovetop popcorn the best!
But first – the recipe:
Brown Butter and Herb Popcorn
- ½ cup Popcorn Kernels
- 3 tbsp Popcorn Oil
- 3 stems Fresh Rosemary
- 6-8 tbsp Butter
- 2 tbsp Dried Thyme
- 2 tbsp Dried Rosemary
- Salt to taste
- Place popcorn oil, fresh rosemary (use fingers to slide leaves off the stems), and TWO popcorn kernels in a 3 Quart covered sauce pan
- Heat until two kernels pop (about 1-2 minutes)
- Carefully put remainder of kernels in pan
- Pop until popping kernel sound slows down -usually around 1-2 minutes
- Pour popped kernels in bowl
- Cut up butter and place into the same hot pan you used to cook the kernels
- Cook until butter is melted and foamy brown – about 30 seconds – stirring constantly
- Dribble by teaspoon onto popped kernels
- Mix dried thyme, rosemary, and salt (to taste) into popcorn
- Shake bowl to make sure all kernels are covered
Tips for the Best Homemade Stovetop Popcorn
- Use a good heavy bottomed pot. I am quite partial to my All Clad pots. They are most certainly an investment but about fifteen years ago – I started slowly replacing my old pots and pans with this quality brand. If you do it slowly like I did – you don’t feel the burn of the price quite so much 😉
- Don’t use high heat! I usually keep my burner on medium to medium-high. You do not want your oil to overheat and taste smoky (or worse yet – start on fire!!)
- The type of oil you use matters. You need to use an oil with a high smoke point. I love the Orville Redenbacher popcorn vegetable oil personally. However I have seen other recipes using olive oil or avocado oil…
- Kernels also matter. Again – all things are personal choices – HOWEVER I have found that Orville Redenbacher’s yellow kernels pop and taste the best!! I am wanting to try the Trader Joe’s organic kernels one of these days though ;).
Experiment with Flavors
I don’t really veer away from this recipe anymore because well – yea it really is that good!
However, I still love white cheddar or parmesan cheese popcorn.
And caramel popcorn (but not making it – that just sounds waaaayyyy too messy for me!).
I have also added a delicious truffle salt instead of my regular salt before.
I found this salt while wandering the streets of Portland a few years ago.
It is sadly not available online, however – I imagine any fancy grocery market near you probably has a black truffle salt you can try!
Funny thing is – I found this salt while visiting my youngest at college up there. And she is NOT A FAN of it when I add it to “the” popcorn.
Soooo – I clearly do not do that very often 🤷♀️.
And there you have it – the last stovetop popcorn recipe you will ever need (or so I hope anyway!).
I hope you decide to try this recipe and then tag me on Instagram with your bowl of yumminess ;).
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~ T.S. Eliot
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