- 1/4 cup corn oil
- 1 tablespoon extra-virgin olive oil
- 1 cup corn kernels
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh rosemary
- 1/2 cup butter, melted
In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.