Photo: Brian Woodcock; Styling: Claire Spollen
Yield
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.

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.