In a large stockpot set over medium heat, add the vegetable oil and the popcorn kernels. Cover the pot with a tight-fitting lid. Once the corn starts to pop (about 5 minutes), shake the pot constantly until the popcorn has finished popping (5 to 7 minutes more). Remove the pot from the heat, carefully remove the cover and toss the popcorn with the chives, the remaining ½ tablespoon of thyme and the reserved brown-butter sauce. Season with salt and pepper and serve.
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