in Recipes

Rosemary popcorn

updated

Spread the love

Ingredients for 2 servings:

  • 50 g popcorn
  • 1 tbsp coconut oil
  • 2 rosemary sprigs
  • 1 pinch(s) of coarse sea salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

the healthy alternative

Set aside one rosemary sprig. Pluck the rosemary needles from the second sprig and chop finely. Pour the coconut oil into a saucepan and heat along with the whole rosemary sprig. Then add the corn kernels. Cover the pan and reduce the heat slightly. Gently swirl the pan from time to time to prevent burning. After a few minutes, the kernels will begin to pop. As soon as the popping starts to decrease, remove the pan from the heat and pour the popcorn into a bowl. Remove the whole rosemary sprig from the pan and discard. Season the popcorn with the chopped rosemary needles and sea salt.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chocolate peanut porridge

Rosemary popcorn