Rosemary Popcorn

3 Tablespoons high-heat oil
1/3 cup popcorn kernels
1–2 Tablespoons fresh rosemary, finely chopped (1–2 teaspoon if dried)

In a large, heavy bottomed pot, heat oil on medium-high.
Drop one or two kernels into oil and wait to see a sizzle.
Add the remaining popcorn and rosemary, cover.
As kernels begin to pop, gently shake the pot back and forth until there are 1-2 quiet seconds between pops.
Quickly dump into a brown paper bag to absorb excess oil, lightly salt and shake to distribute.

Per serving: 125 calories, 4g protein, 21g carbohydrate (7g fiber), 4g fat, 0g sat, 2g mono/poly), 0mg sodium