Photo: Brian Woodcock; Styling: Claire Spollen
Serves 10 (serving size: about 1 1/2 cups)

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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