Rosemary Popcorn

1 Review
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Photo: Brian Woodcock; Styling: Claire Spollen
Yield
Serves 10 (serving size: about 1 1/2 cups)
By Darcy Lenz
January 2015
RECIPE BY Cooking Light

Ingredients

  • 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

Nutritional Information

  • Calories 71
  • Fat 4.5g
  • Satfat 0.6g
  • Sodium 175mg

How to Make It

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.

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Ratings & Reviews

rebelfan's Review

rebelfan
February 01, 2015
I was so excited to make this because it sounded delicious. However, I thought it was bland. Maybe an infused olive oil would make it more flavorful. I'm going to try that next time.