Combine the Garlic-Infused Oil, butter, basil, oregano, rosemary and thyme in a small saucepan. Heat over low heat to melt butter. Remove from heat, stir together and allow to sit while you make the popped corn.

Place 1/4 cup (60 ml) vegetable oil in a large (at least 6 quart) covered pot. Add a few corn kernels, cover and heat over low heat. When you hear and see the kernels pop, add the remaining kernels, cover, and continue to cook until all the corn pops, about 3 minutes or so. Shake the pot often, holding down the lid for most of the time and vent the cover towards the end of popping to allow steam to escape. Pay attention as the popping sounds begin to slow down and remove from heat the moment the popping ceases.

Pour popped corn into a large bowl. Drizzle the herbed butter mixture over the corn, sprinkle the Parmesan over all and toss well. Salt to taste. I like to add some freshly ground pepper, too, but it is optional. I like this best when fresh and even a bit warm but it can be held for a few hours at room temperature.