Rosemary Popcorn

Cooking Label
Prep Time
5-10 minutes
Cook Time
8-10 cups
1 Tbsp California Extra Virgin Olive Oil
2 Tbsp Rosemary Olive Oil
1/2 Tbsp Truffle Sea Salt, or to taste
1-2 Tbsp Herbs de Provence Blend, or to taste
½ cup Popcorn Kernels
Coat the bottom of a large stockpot or Dutch oven with about 1 tablespoon of California Blend Extra Virgin Olive Oil. Heat over medium-high and add three popcorn kernels to test the temperature. Once the three kernels have popped, add in the remaining popcorn kernels in a single layer, cover with lid, and shake to coat. Lower the heat just slightly and continue to cook and shake occasionally until the popping slows, about 3 minutes. Remove from heat and continue to shake until the popping stops. Add the Rosemary Olive Oil, Truffle Sea Salt and Herbs de Provence to taste and stir to completely coat.

Rosemary Popcorn
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