Recipe courtesy of Scott Leibfried
Rosemary Popcorn
Getting reviews...
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 96 mg
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 202
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 96 mg
Ingredients
Directions
- 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.
