Rosemary Popcorn

I've got popcorn on my mind lately. 

It seems like everything I do, popcorn is an appropriate snack. 

Sundance movies = popcorn

Healthy travel snack = popcorn

Netflix binge = popcorn

Upcoming Super Bowl Sunday = popcorn

Upcoming Oscars = definitely popcorn

While I love my usual popcorn popped in some coconut oil with a sprinkle of nutritional yeast and herbamare, sometimes you just gotta jazz things up. 

You hear me? 

Enter: Rosemary Popcorn. 

You guys...this stuff is addicting. And it is SO easy! 

Popcorn tends to get a bad rap but it can be a healthy snack. Either air pop it or pop it in some oil with a high smoke point (coconut oil or canola oil) and drizzle with some olive oil and a small amount of seasoning and you have yourself a fiber-filled snack. With just one small extra step of mincing some fresh rosemary, you can have yourself a five star snack for your usual weekend Netflix binge. 

Rosemary Popcorn

Makes 8 cups

4 teaspoons olive oil

2 teaspoons fresh rosemary (1-2 sprigs), minced

1/2 cup popcorn kernels

1 1/2 tablespoons coconut oil or canola oil

Salt

1. Combine olive oil and rosemary in a small bowl and set aside. 

2. In a large pot, heat oil over medium-high heat. Add 3 kernels of corn to the pot and put the lid on. When one of them pops, after approximately 1-1 1/2 minutes, add the rest of the kernels and cover pot with a lid. Shake pan every few seconds to prevent kernels from burning. Once the pops slow down and there are a couple seconds between pops, turn off the heat. 

3. Pour popcorn into a large bowl and, working quickly, pour olive oil and rosemary mixture over kernels and toss well until kernels are evenly coated. Sprinkle with salt to taste. Sit back, relax, and enjoy!