This was a fun recipe to share on the Charlotte Today Show in June! If you have followed along on my Instagram or facebook page (@TheTableFix) then you already know that my husband is from a Popcorn Farm! Yes such a thing exists! (You can jump over to Instagram and I've saved a Story called "Popcorn" for you to watch a behind the scenes of this operation!)
Popcorn is a loved food in our family. Most nights we cook it in coconut oil and simply use sea salt... but occasionally I feel like dressing it up a bit more and creating some more interest! This recipe below is a winner for kids, teenagers and adults alike. I've made this to satisfy my kid's cravings and I've thrown it together in a pretty bowl, garnished with fresh rosemary and served it as an appetizer at a dinner party on my Charcuterie Board. (It was a crowd favorite!)
As cheese lovers, we have always made it with fresh parmesan! If that doesn't sit well with you, you can omit it and it's still delicious!
ENJOY!
-Alisha
Rosemary, Sea Salt & Olive Oil Popcorn
1/2 c. extra virgin olive oil (high quality)
3-4 sprigs fresh rosemary
2 garlic cloves, crushed
Sea Salt, to taste
Avocado Oil
Prepared Popcorn (Cooked the way you like)
Optional: Fresh Grated Parmesan
- Add EVOO to small saucepan with 1-2 sprigs Rosemary and garlic. Heat on medium heat until 250 degrees and continue to simmer for 3-5 minutes. Remove from heat to cool.
- While your EVOO, rosemary & garlic are infusing, make your popcorn. (We use a Stir Crazy and cook the popcorn in Avocado Oil.)
- Remove rosemary and garlic from the cooled EVOO.
- Drizzle the olive oil over the popcorn, add sea salt and fresh parmesan and toss to combine. Continue tossing and coating until popcorn is consistently flavored to desired taste.
- Garnish with fresh rosemary and devour immediately.