Awhile ago we talked about how cheap and easy it is to make your own popcorn in a pot on the stovetop.
Heat pops corn, not fat. Just so ya know.
Here’s a great variation on that!
You can click here for the original popcorn recipe.
In this case, the method is the same: Heat a pan to medium-high heat.
Then, coat the bottom of your pan with one scant layer of popcorn kernels and a drizzle of oil or butter.
Tightly close the lid and shake the pan every 2 minutes or so as the kernels heat up. Keep shaking once they start to pop!
While the popcorn is popping, finely mince the rosemary, or crush some dried rosemary if that’s what you’re using.
When the popcorn is popping slowly, where you only hear one or two pops per second, remove it to a large bowl.
I like to use cooking spray to help the flavors stick. So, you sprinkle the popcorn with salt, garlic powder, and rosemary, then toss it lightly with your fingers and repeat until you think everything is nicely coated.
Another insane addition? Grated parm. I went there. I know.
Make this this afternoon – it’s way healthier than some other options!