I had this once at The Dock in West Oakland as a snack– popcorn dressed with flavors similar to a Caesar salad– oil, anchovies, garlic, citrus, and parmesan. And I’ve been wanting to make something along these lines ever since.
I found a recipe shared by the chef who created it and generally followed that– utilizing coarse crushed garlic (a smoky, powerful heirloom variety grown by my father), anchovy paste, and the recipe’s tip to try a little citric acid in place of lemon juice (to get the tartness of lemon juice without making the popcorn soggy)– and it was an addictively delicious savory addition to our Halloween party spread.
I really can’t stop eating it. This will have to join the rotation for any future “movie night” we host.