Recipe courtesy of Scott Leibfried

Rosemary Popcorn

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

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