After discovering freshly popped popcorn with Sriracha and table salt (so simple, so addicting) at Berkeley bar The Graduate, I began imagine some popcorn recipes of my own. I don't like going too crazy, so I made only minor tweaks for a fresh twist.
For 1 medium bowl
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup unsalted butter
1 teaspoon fresh rosemary, finely chopped
1 teaspoon dried oregano
1 teaspoon fresh thyme, finely chopped
1/3 cup parmigiano, finely grated
1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn, cover, and cook until the popping slows down, about 3 minutes.
2. In a small pot over medium heat, melt the butter with the herbs, and pour over popcorn. Add parm to the popcorn, and thoroughly mix by shaking in the still warm pot.
3. Pour into a bowl and salt to taste.
Photograph: Claire Thomas