Rosemary Popcorn

1. 1

   Heat 1/4 cup of rosemary oil in a large stock pot over a med-low heat.

2. 2

   Place a couple of kernels in the pot to let you know when it is ready.

3. 3

   When oil is hot, add the popcorn and cover with a tight fitting lid.

4. 4

   When you start to hear popping, keep shaking the pot until the popping slows down and you don't hear a lot of un-popped kernels rattling around in the pot.

5. 5

   Put the other 1/4 cup of oil in a microwave safe container and heat for about a minute.

6. 6

   Pour popcorn into a large bowl and slowly drizzle oil all over the popcorn, while tossing.

7. 7

   Sprinkle salt on and I like to grate the cheese directly on the popcorn as I'm adding the oil.

8. 8

   Salt and cheese may vary to your taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.