The first popcorn topping that I would like to share is somewhat of a secret recipe. I am sort of hesitant to share it as it is always fun to have some secrets, but ah well….in the interest of generosity and sharing the joy, here goes–. But first, a bit of our popcorn history.
I have been eating popcorn forever. I have memories of visiting my dad and eating huge bowls full of popcorn while watching movies late into the night. Typically Dad fell asleep. Anyway, I would always have mine air-popped while Dad and his second wife would have theirs doused in butter.
Those were my ignorant low-fat days.
We bought those foil-encased Jiffy Pop thing-a-ma-bobs occasionally when I was a child, which was clearly not a great idea, but I can say that I am glad that we never really got into the microwave popcorn scene. Microwaved popcorn never tasted really good to me and it was way too expensive for this self-proclaimed “tightwad”. I will spend for quality, but almost never for well, something that I can easily make for myself.
So we made popcorn all the time. For the most part, however, we ate only air-popped popcorn or occasionally splurged and made homemade caramel corn.
It wasn’t, however, until we bought the stainless popcorn popper that we really got inventive.
Cinnamon corn, kettle corn, chili-lime popcorn, maple corn — the list goes on and on.
This popper really is fabulous. I encourage you to check it out:
But once we had the two recipes that I will share with you (one today and one in my next popcorn post) we really haven’t gone back to any of the other flavors at all.
Today’s recipe you might call Herbes de Provence Popcorn, or more appropriately, since my last name is Urban, how about “Urban Popcorn” or “Urban Provence Corn”. Catchy, huh?
I credit this recipe to my friend, Michelle, who used to work in a local spice store. She had recommended a pre-mixed spice as a popcorn topping. She was right in that it was wonderful, but it was quite pricey and we were having a bit of a hard time justifying the expense.
So, one day we were talking about popcorn and budgets when she suggested another option.
The rest is Urban Popcorn Legend.
Here is the recipe:
Herbes de Provence Topping
Herbes de Provence, ground in blender or spice grinder to make 1/3 cup powdered spice
1 t onion powder
1 t garlic powder
salt (I use RealSalt)
Of course, you may reduce the amount of spice to make a smaller amount. We just make a lot of popcorn so we keep a lot of this pre-made spice on hand.
I’ll talk more about spices and where to buy them at a future date.
Make popcorn according to my directions in the Perfect Basic Popcorn post.
While popcorn is still warm, top with the spice mixture and salt to taste.
If you are really in the money-saving mode (which we are), save left over topping for your next batch! Though some popcorn munchers have been known to “sop up” the left over spice on the bottom of the bowl with their popcorn!
And if you are really into saving money, you can make your own Herbes de Provence, which I will teach you to do at a later date!
I would love to hear how your Urban Popcorn Legend turns out!
Love popcorn as much as we do? Try these other great popcorn recipes:Photo credit
Shared at Beauty and Bedlam and Simply Sugar and Gluten-Free.