Rosemary and Sea Salt Popcorn

Rosemary and Sea Salt Popcorn


I have recently taken up a new hobby. Up until now, I have killed every plant I’ve ever owned, but it’s no secret that I love cooking with herbs, and I love the idea of growing my own even more. So I’ve been cultivating a little herb garden on my windowsill.

How cute is my little dill plant, which I am raising from tiny seedlings? I’ve also got English thyme, flat leaf parsley and rosemary going at the moment.

You will never want to buy popcorn from a store again once you get the hang of making your own. It’s easy, cheap, and really fun to play around with flavor combinations. Here is my recipe for homemade popcorn with fresh rosemary; if you can get your hands on red popcorn kernels, I would highly recommend trying them!

I get mine from the Union Square Green Market, where the Blew Family of Oak Grove Farm sells both white and red popcorn kernels.

Rosemary and Sea Salt Popcorn
  • 3 tablespoons oil
  • 1 tsp + 1 tbs coarse sea salt, divided
  • ½ cup popping corn
  • 1 tsp fresh rosemary, chopped
  1. In a large, heavy-bottomed saucepan, add the oil, 1 tsp salt and popping corn. Give the kernels a toss so that they are completely coated with the oil and salt. Turn the heat to medium, cover the pot with a lid left slightly ajar, and shake once or twice.
  2. The corn kernels will begin to pop within a minute or two. Once the popping slows to an almost stop, remove the pot from the heat.
  3. Transfer the popcorn to a large serving bowl, douse with 1 tbs salt and the rosemary, and toss well to combine.


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