Rosemary Black Pepper Popcorn

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   1.

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   Heat coconut oil over medium high heat in a medium saucepan with a lid.

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   2.

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   Heat the oil until it bubbles around a popcorn kernel dropped in.

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   3.

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   Add the rest of the popcorn kernels into the hot oil.

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   Toss around in the oil to coat and put the lid on.

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   4.

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   Toss the kernels every minute or so until the popcorn is fully popped.

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    Its done when the pauses between the pops are longer than 10 seconds and only a few kernels remain in the pot.

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    Remove from heat.

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    5.

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    Combine the butter, rosemary, and pepper in a glass measuring cup.

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    6.

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    Microwave for 20 seconds, stir, and microwave for 10 more seconds until the butter is melted.

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    7.

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    Add half the popcorn into a large bowl.

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    8.

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    Drizzle half of the butter mixture over the popcorn.

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    Sprinkle a pinch of kosher salt over the popcorn.

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    Use a spoon to toss together.

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    9.

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    Add the remaining popcorn, drizzle with remaining butter, and sprinkle with more salt.

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    Toss to combine.

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    10.

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    Eat and enjoy!

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    Note: You can use vegetable oil in place of the coconut oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.