Appetizers
Rosemary Sea Salt Popcorn
Makes about 16 cups
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
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
- 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.
- 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.
- Season to taste with more salt, if desired. Serve immediately.
