Snacks / 10 min
Rosemary sea salt popcorn
Stovetop popcorn tossed with olive oil, rosemary, lemon zest and flaky sea salt.
- Prep
- 5 min
- Total
- 10 min
- Serves
- 4 cups
Fresh rosemary and lemon zest make plain popcorn feel considered without making it fussy. The seasoning clings best when added while the kernels are still warm.
Ingredients
- 2 tablespoons olive oil
- ⅓ cup popcorn kernels
- 1 tablespoon finely chopped rosemary
- Zest of ½ lemon
- ¼ teaspoon flaky sea salt
- ⅛ teaspoon black pepper
Method
- 1. Warm oil and three kernels in a lidded pot over medium heat.
- 2. When the test kernels pop, add the remaining kernels, cover and shake the pot every 20 seconds.
- 3. Remove from heat when popping slows. Immediately toss with rosemary, lemon zest, salt and pepper.
Estimated nutrition
- calories
- 120 calories
- fat
- 7 g fat
- carbohydrate
- 14 g carbohydrates
- protein
- 3 g protein
- fiber
- 3 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use melted butter instead of olive oil.
- Thyme can replace rosemary.
- Nutritional yeast can replace some of the salt for a savory finish.
Good to know
Rub rosemary and lemon zest between your fingers before tossing; this releases their aroma into the warm popcorn.
Questions, answered.
Why shake the pot?
Shaking helps unpopped kernels reach the hot oil and keeps popped corn from scorching on the bottom.
Can I use microwave popcorn?
Yes, use plain unsalted popcorn and toss it with the rosemary oil seasoning while warm.