Yield: 4 Servings
|½ teaspoon||Garlic powder|
|2 tablespoons||Vegetable oil|
|½ cup||High quality popcorn kernels|
|¾ cup||Finely grated cheddar cheese|
SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor.
Melt butter in a small saucepan. Add garlic powder and mix well.
Heat oil in a 3½ to 4 ½ quart pot over medium high heat for 20 seconds. Add popcorn kernals. Stir until all kernels are coated with oil. Cover pot. As soon as the first kernel pops, shake, continuously until all kernels have popped. Remove from heat and empty popper kernels into a large bowl. Add melted garlic butter and toss.
VARIATION: For a special treat, flavor popped kernels with ¾ cup finely grated cheddar cheese and place in a preheated 325~ oven for 6 minutes.
Either of these popcorns should be served immediately for best flavor.