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.
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)
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.
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.
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*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.|