Rosemary Olive Oil Popcorn
10min
8min
3
180
Chef's Note
For the best flavor, use fresh rosemary rather than dried. The key to perfect popcorn is removing the pot from heat for 30 seconds after adding the kernels - this allows them to heat evenly before popping begins, resulting in fewer unpopped kernels. If you don't have nutritional yeast, try adding a tablespoon of finely grated lemon zest for an extra burst of flavor.
Tags
Ingredients
1/2 cup popcorn kernels
3 tablespoons extra virgin olive oil
2 sprigs fresh rosemary
2 cloves garlic
1 teaspoon lemon zest
1 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1/8 teaspoon red pepper flakes
Instructions
- 1
Finely chop 1 tablespoon of fresh rosemary leaves from the 2 sprigs and set aside.
- 2
Mince 2 cloves of garlic and combine with 2 tablespoons of olive oil in a small saucepan.
- 3
Heat the garlic-infused oil over low heat for 5 minutes, being careful not to burn the garlic.
- 4
Remove from heat and strain the oil to remove the garlic pieces. Add the chopped rosemary to the warm oil and let steep for 5 minutes.
- 5
In a large, heavy-bottomed pot with a lid, add 1 tablespoon of olive oil and 3 popcorn kernels. Cover and heat over medium-high heat.
- 6
When the test kernels pop, add the remaining 1/2 cup of popcorn kernels, cover, and remove from heat for 30 seconds.
- 7
Return the pot to the heat, keeping the lid slightly ajar to release steam. Shake the pot occasionally until the popping slows to 2-3 seconds between pops (about 3 minutes).
- 8
Transfer the popcorn to a large bowl and drizzle with the rosemary-infused olive oil while tossing.
- 9
Sprinkle with 1 teaspoon of sea salt, 1/4 teaspoon of black pepper, 1 teaspoon of lemon zest, 1/8 teaspoon of red pepper flakes, and 2 tablespoons of nutritional yeast (if using).
- 10
Toss thoroughly to ensure even distribution of flavors and serve immediately.
Nutrition Information (per serving)
180
3g
12g
14g
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