Rosemary Popcorn

Serves 3


  • 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