Popcorn is easily one of the most versatile items on the planet. I’ve seen some pretty outrageous flavored popcorn like ‘jalapeno bacon cheddar’ or ‘triple chocolate salted caramel’… And frankly, I’m not very interested in eating anything like that. I start to feel ill simply thinking about it. Except for when I go to a movie, I always veer toward the classic lightly-buttered-lightly-salted goodness. At the theater though, you can spot me polishing off the ten thousand calorie bucket of addictive heart-attack with no regrets… But let’s keep it classy here.
Last weekend, I attempted a new kind of flavored popcorn for the Super Bowl. I thought it would be a fun snack to have that was maybe a little more upscale. Rosemary, garlic, olive oil, and freshly grated Parmesan are the stars in this show, and it turned out to be delicious!
1 to 2 sprigs of Rosemary, chopped
1 clove of garlic, minced
about 5 tbsp of olive oil and 1 tbsp of butter
salt and pepper
Combine the above into a small pot and bring to a simmer. Simmer for about as long as it takes to pop the corn!
1/2 cup of kernels (original)
enough olive oil to lightly coat all of the kernels
Combine the kernels, olive oil, and salt, and cover over medium-heat. Once you start to hear popping, slightly crack the lid to release the steam and bring temp. to medium heat. Feel free to cover the pot and shake. Remove from heat once the popping slows down, then combine the olive oil mixture and stir until coated.