popcorn
olives
snacks
quick + easy
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Chef Jason Smith—judge on Discovery Plus' "Best Baker In America," former winner of "Food Network Star" and "Southern County Bling" creator—shares one of his favorite midnight snacks for our "After Hours" episode. It's quick and easy and the (admittedly odd-sounding) combo of roasted olives, popcorn, butter and seasonings is out of this world! 

For more late-night snacks featured on the show, check out Jason's Buffalo Potato Chips and The Potash Twins' Elvis-inspired sandwich and Honey Mustard and Onion Pretzel Bites.

Ingredients

  • 2 cups of your  favorite  jarred olives (a mix is fine), drained
  • 4 tablespoons butter (½ stick), melted
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • ½ lemon, zested
  • 1 bag microwave popcorn, popped according to package directions

Yield

Serves: 3 to 4

Preparation

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment or wax paper.  

Place the olives on the prepared baking sheet. In a small bowl, mix the butter, Italian seasoning, crushed red pepper and lemon zest, then pour over the olives and bake for 10 to 15 minutes. 

Transfer the popcorn to a big bowl, add the olive mixture and toss to combine.