Bagna Cauda (Anchovy-Garlic) Popcorn Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Jun. 05, 2019
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Photographs: Daniel Gritzer

Inspired by the flavors of bagna cauda, the famed Northern Italian vegetable dip made from melted butter, olive oil, garlic, and anchovies, this snack is like your classic buttered popcorn but with extra bold, grownup flavor.

Recipe Details

Bagna Cauda (Anchovy-Garlic) Popcorn Recipe

Active 10 mins
Total 10 mins
Serves 4 to 6 servings
Makes 8 cups

Ingredients

  • 4 tablespoons unsalted butter

  • 4 medium cloves garlic, minced

  • 6 anchovy fillets, chopped

  • 3 tablespoons extra-virgin olive oil

  • 1/2 cup popcorn kernels, popped (about 8 cups popped)

  • Kosher salt

Directions

  1. In a small saucepan, melt butter over medium-high heat until foaming subsides. Stir in garlic and anchovies and cook, stirring, until anchovies have melted into the sauce and garlic has lost some of its raw aroma, about 4 minutes. Stir in olive oil.

  2. Place popped popcorn in a large mixing bowl and drizzle anchovy-garlic butter all over, tossing as you go. Season with salt, if necessary, and serve.

This Recipe Appears In

Nutrition Facts (per serving)
237 Calories
21g Fat
6g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 237
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 38%
Cholesterol 38mg 13%
Sodium 418mg 18%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 6g
Vitamin C 1mg 3%
Calcium 22mg 2%
Iron 1mg 4%
Potassium 108mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)