- ¬Ĺ cup popcorn kernels
- 4 tablespoons Rosemary-Infused Oil
If you‚Äôre tired of buttered popcorn, try a new flavor. The¬†rosemary oil makes this version elegant and¬†sophisticated. I love it with lots of salt.
- In a Large, heavy pot, stir the popcorn kernels and 3¬†tablespoons of the rosemary-infused oil. Cover and cook¬†over medium-high heat until the kernels have popped,¬†shaking the pot halfway through cooking, about 3¬†minutes.
- Immediately transfer the popcorn to a large¬†bowl. Toss the popcorn with the remaining tablespoon¬†of oil. Sprinkle with salt to taste, and serve.