A little fresh rosemary and sea salt make freshly popped popcorn the ultimate snack. Slideshow:  Perfect Popcorn 

Todd Porter and Diane Cu
October 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
15 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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