Rosemary Popcorn

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Rosemary PopcornRecipe

Photo: Brian Woodcock; Styling: Claire Spollen

Serves 10 (serving size: about 1 1/2 cups)


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3 tablespoons olive oil
1/2 cup popcorn kernels
1 tablespoon chopped fresh rosemary
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper


Heat olive oil in a Dutch oven over medium-high heat. Add popcorn kernels; cover but leave lid partially open. Cook 3 minutes; remove from heat. Close lid until popping stops. Toss with rosemary, garlic powder, salt, and pepper.

Created date

December 2014

Nutritional Information

Calories 71
Fat 4.5 g
Satfat 0.6 g
Sodium 175 mg