Homemade popcorn delivers such gratification despite its short cooking time. I have been on a stove top popcorn kick, having made it 4 times this week. Maybe that’s a sign I haven’t been feeling particularly gratified?
Either way, homemade popcorn is way more interesting that any bagged version. Especially when you start adding things like cinnamon, cayenne pepper, garlic salt, curry- you name it. The best part of this at home snack is that it’s a clean slate and takes to all flavors, so you can spice it up any way you crave.
Adding rosemary and olive oil to popcorn turns it into such an aromatic snack. We felt the popcorn was even better the next day, after the flavors had deepened a bit. Props to you though, if you’re able to resist scarfing down the entire bowl in one sitting (which is what I did 3 out of the 4 times I made it this week).
Rosemary Sea Salt Popcorn
Makes one large bowl
1/3 cup popcorn kernels
1/2 olive oil
fresh rosemary (4 sprigs and 1 1/2 T chopped)
1 tsp garlic salt
1 1/2 tsp sea salt
10 grinds fresh black pepper
Place the rosemary sprigs and 2 smashed garlic cloves in the olive oil, let rest for at least 30 minutes (cut the sprigs in half in order to submerge them in the oil). Remove herbs and garlic from oil. Combine the chopped rosemary, garlic salt, salt, and pepper in a small dish- set aside.
Set a large pot that you have a cover for over medium heat. Coat the bottom of the pot generously with 1/2 the flavored olive oil, and let heat for 4 minutes. Drop the kernels into the pot and shake around so there is an even layer. Cover the pot and wait for the popping to begin. Once it begins popping, shake the pot around occasionally so the kernels don’t burn.
While popping, get out a large bowl. Once the popping has slow significantly turn off the heat and pour the popcorn into the bowl. Sprinkle the dried spice mixture across the top. Slow stream in remaining olive oil, tossing simultaneously to coat each kernel. Serve immediately or store in an air tight container for up to 3 days.