Recipe courtesy of Scott Leibfried

Rosemary Popcorn

  • Level: Easy
  • Total: 13 min
  • Prep: 5 min
  • Cook: 8 min
  • Yield: 8 servings
Save Recipe


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


  1. 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.
  2. Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Popcorn with Rosemary Infused Oil

Brown Butter, Rosemary, and Lemon Popcorn