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We gave our favorite midafternoon and movie night snack an upgrade by adding a vibrant herbed and spiced salt.

Did we mention it contains brain-boosting rosemary and anti-inflammatory turmeric? Enjoy your afternoon snack with the knowledge that you’re improving your health in the process.

How to Make It

Difficulty: Easy

Overall Time: 15 min

Prep Time: 5 min

Cook Time: 10 min

Serves: 4

  • 5 black peppercorns
  • 1 tsp finely chopped rosemary
  • ¾ tsp kosher salt
  • ¼ tsp turmeric
  • 2 tbsp plus 1 tsp olive oil, divided
  • ½ cup popcorn kernels
  1. Combine peppercorns with rosemary, salt, and turmeric in a spice grinder. Blitz, shaking to distribute ingredients until very finely ground. Set aside.
  2. Heat 2 tbsp oil in a large pot over medium heat. Once hot and shimmering, stir in popcorn to fully coat. Cover with lid and cook, shaking occasionally, until corn is popped, up to 8 minutes.
  3. Transfer to a large, rimmed baking sheet or bowl and drizzle over remaining 1 tsp oil. Season to taste with rosemary salt, tossing to coat. Serve immediately.

How to Store It

Popcorn will keep in an airtight container for up to 2 days.

Popcorn with Olive Oil and Rosemary Salt
Popcorn with Olive Oil and Rosemary Salt

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