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Popcorn with Olive Oil and Rosemary Salt
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
Ingredients
- 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
Instructions
- Combine peppercorns with rosemary, salt, and turmeric in a spice grinder. Blitz, shaking to distribute ingredients until very finely ground. Set aside.
- 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.
- 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.
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