A fragrant and flavourful holiday snack!
Prep & Cooking: 10-15 minutes
Makes: 6 cups
6 cups of popped popcorn (approximately ¼ cups of kernels)
¼ cups olive oil
4 tsp finely chopped fresh rosemary
3 tsp sea salt
2 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground pepper
1 tbsp roughly chopped fresh rosemary (optional)
In a small saucepan over low heat, warm the olive oil, finely chopped rosemary, salt, garlic powder, and onion powder. Heat for 5-7 minutes, stirring frequently to avoid any burning.
Watch the oil closely as it will begin to smoke if the heat is too high. You may begin to smell the rosemary, this is expected, but if you smell burning remove the saucepan from the heat immediately.
When the oil is heated through, remove from the heat and drizzle over the popcorn. Toss gently to coat evenly and top with additional roughly chopped rosemary.
The flavour intensifies as the oil cools. Store in an airtight container for up to one week.