Appetizers

Rosemary Sea Salt Popcorn

Makes about 16 cups

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Rosemary Sea Salt Popcorn

Makes about 16 cups

The savory, piney note of fresh rosemary transforms an ordinary snack into something special.

Nutritional information per 1-cup serving:Calories 61 (54% from fat) · carb. 6g · pro. 1g · fat 4g · sat. fat 1g · chol. 0mg · sod. 111mg · calc. 1mg · fiber 1g
  1. Rosemary Sea Salt Popcorn-1
  1. Rosemary Sea Salt Popcorn-1

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 whole sprig fresh rosemary, plus
  • 1½ tablespoons finely chopped rosemary leaves, divided
  • 16 cups popped popcorn
  • ¾t easpoon flaky sea salt, plus more to taste
  • freshly ground black pepper to taste

Preparation

  1. In a small skillet over medium heat, heat the olive oil. Add the rosemary sprig to the hot oil and let sizzle, flipping once, until darkened and crisp, about 15 seconds per side. Transfer to a paper towel to drain. Remove the infused oil from the heat to cool.
  2. In a large mixing bowl, toss the popcorn with the rosemary oil, chopped rosemary, salt, and pepper to taste. Toss until fully coated. Garnish with the fried rosemary leaves from the reserved sprig.
  3. Season to taste with more salt, if desired. Serve immediately.

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