Photo: Caitlin Bensel
Serves 4 (serving size: about 2 cups)

If you’re worried that this crunchy snack will taste like fish, rest your fears. The anchovy paste simply lends rich umami depth and a good salty kick. We use a fair amount of fresh thyme here, too, for even more savory notes; it adds a woodsy, earthy flavor that other herbs just don’t quite have. If you would rather start with prepopped corn, opt for one with little or no seasoning, and use 8 cups. 

How to Make It

Heat 1 Tbsp. olive oil in a Dutch oven over medium-high. Add unpopped popcorn; cover, and cook 3 minutes or until kernels pop (about 8 cups), shaking pan often. Pour popcorn into a bowl. Add 3 Tbsp. olive oil to pan. Add chopped fresh thyme, anchovy paste, and minced garlic; cook 1 minute, stirring constantly. Add popcorn; toss to coat.