Spring Herb Popcorn

Popcorn is one of my go-to snacks. It’s quick and easy to microwave a bag, but like most processed foods, all those buttery chemicals might not be so good for you. A friend told me recently that she makes popcorn on the stove, and I knew I had to try it for myself.

Spring Herb Popcorn // Feast + West

My favorite part about making popcorn on the stovetop is that you’re not limited to the boxed flavors — you can create your own.

This recipe is for Spring Herb Popcorn. I like it because I can use the herbs from my garden for a fragrant, healthy snack, but there are myriad ways to tailor popcorn to your taste. If you prefer movie theater popcorn, you can stir in salt and melted butter. If you like cheesy popcorn, toss some grated parmesan or other powdered cheese into the mix. Or if you have a sweet tooth, drizzle caramel or chocolate (or both!) over top.

A jar of popcorn kernels will typically go a long way, so you could try all of these and more. I’ll definitely be experimenting too! Happy snacking. // susannah

Click below to learn how to make Spring Herb Popcorn on the stove! 

Spring Herb Popcorn // Feast + West

Spring Herb Popcorn

Yield: 6 -8 cups popped popcorn
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Spring Herb Popcorn is the perfect popcorn snack mixed with fresh or dried garden herbs.
5 from 1 vote
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  • ¼ cup extra virgin olive oil plus more for drizzling
  • 2 cloves garlic pressed
  • 2 sprigs fresh oregano or 1/2 teaspoon dried
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • 2 sprigs fresh rosemary or 1/2 teaspoon dried
  • ½ cup popcorn kernels
  • Sea salt
  • Freshly cracked pepper


  • In a medium saucepan, bring olive oil, garlic, oregano, thyme and rosemary to a simmer over medium-low heat, stirring often. Cook until the mixture is fragrant and garlic has softened.
  • Add popcorn kernels in a single layer and cover saucepan with a lid. When the popcorn begins to pop (after about 2-3 minutes), shake the pot over the heat for about 3 minutes, until popping slows. Remove from heat immediately and let cool for 1 minute.
  • Over top, drizzle additional olive oil, sea salt and cracked pepper. Stir or toss popcorn with a wooden spoon to distribute the flavors. Serve.

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nutrition information

Yield: 6 -8 cups popped popcorn

amount per serving:

Serving: 2cups Calories: 130kcal Carbohydrates: 2g Fat: 14g Saturated Fat: 2g Polyunsaturated Fat: 12g Sodium: 154mg
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!

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  1. Beverly Bean says

    This popcorn recipe sounds so delightful! Along with herbs, I like to add nutritional yeast, which gives the popcorn a slight cheese flavor. Happy popping!!

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