A little fresh rosemary and sea salt make freshly popped popcorn the ultimate snack.
Slideshow: Perfect Popcorn
1/2 cup popcorn kernels
1/4 cup canola oil or grapeseed oil (or other high flashpoint oil)
1 tablespoon plus 1/2 teaspoon fresh minced rosemary
3 tablespoons unsalted butter
1/2 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper, to taste
How to Make It
Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and the 1-tablespoon of rosemary, and then shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
In a small saucepan combine the butter and remaining 1/2 teaspoon of rosemary. Melt the butter over medium heat.
Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt, and pepper the popcorn.
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