Rosemary and Sea Salt Popcorn

A little fresh rosemary and sea salt make freshly popped popcorn the ultimate snack.

Rosemary and Sea Salt Popcorn
Photo: © Todd Porter & Diane Cu
Total Time:
15 mins
2 to 4


  • 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


  1. 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.

  2. 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.

  3. In a small saucepan combine the butter and remaining 1/2 teaspoon of rosemary. Melt the butter over medium heat.

  4. Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt, and pepper the popcorn.

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