I’m not actually much of a popcorn person. Sure, if I go to the movies I’ll order a tub, but it’s more about the liquid gold butter that I’m able to pour on without abandon then the popcorn itself. However, recently at a Waiting On Martha Home event, a local chef brought in a giant bowl of Rosemary Sea Salt Popcorn, and let’s just say I didn’t leave that bowls side all night.
In fact, I stalked the Chef because I just couldn’t get over how she said she made it. No butter, just high-quality olive oil, fresh rosemary and sea salt on the stovetop. Stovetop I get, but no butter, I just couldn’t believe it.
But the next night I tried my hand at recreating rosemary sea salt popcorn at home, and while I didn’ t master the recipe until three batches later I now have it perfected and I’m not sure I’ll ever go back to regular ol’ butter popcorn again.
Here’s the key, you’ve got to let it sit overnight. Very much like pasta and takeout Chinese food, this popcorn is better the next day when it’s completely absorbed all the raw olive oil, sea salt, and rosemary goodness. So while I know if you’re anything like me you’ll sneak a few handfuls straight out of the pot, you’ll be so much happier if you delay the gratification and save the majority of it for tomorrow.
And yes ten sprigs sound like a lot of rosemary, it’s not. It’s just the perfect subtle hit that rosemary lovers will appreciate and those on the fence about rosemary probably won’t even be able to pinpoint as rosemary.
Grab the recipe below (Bloglovin followers you’ll need to click into the post to see the recipe in its entirety), and try out a batch of this rosemary sea salt popcorn and enjoy! Truly, MKR
P.S. If you’re looking to try this recipe over an open flame how cute is this popcorn popper?!
- 10 sprigs of fresh rosemary sprigs
- 1 cup organic popcorn seeds
- 1/4 cup avocado or canola oil (any oil that can handle high heat)
- 1/4 cup organic, high quality olive oil
- sea salt
- In a large, tall pot add the canola oil, popcorn seeds, and 6 rosemary springs.
- Turn on the burner to high heat and place the lid on the pot.
- Once you hear the corn beginning to pop shake the pot a few times to make sure the bottom kernels don't burn. Once the popping begins to slow remove the pot from the heat and let it sit for 5 minutes.
- Then transfer to a very large mixing bowl, add additional 5 sprigs and drizzle with a high quality olive oil, and plenty of sea salt. Stir to well until completely mixed.
- Transfer mixture to 1 or 2 large ziploc bags and let sit overnight. It's so much better after resting overnight!
