- 1 tablespoon canola oil
- 1/2 cup popcorn kernels
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 tablespoon garlic salt
- 3 teaspoons superfine sugar
- Generous amount of black pepper
In a large saucepan, stir together the oil and popcorn kernels. Cover and cook over medium heat just until you hear the kernels begin to pop, 3 to 5 minutes. Tilt the lid slightly, allowing steam to escape. Cook until the popping slows, about 2 minutes. Remove from the heat and let stand until the popping stops, about 30 seconds.
In a large bowl, mix remaining ingredients. Sprinkle over the popcorn and mix to coat.