Frenchified Popcorn

I don’t normally think of popcorn as a French food, but I suppose seasoning it with herbes de Provence makes it so.

I had to reduce the recipe slightly as my pot wasn’t large enough to accommodate the full amount of popcorn (it still made a huge amount) and I omitted the garlic-infused butter, adding a little garlic salt along with the celery salt instead.

Very nice as a starter to a casual meal (the recipe is in the apéritif section of the cookbook) or as a snack.