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Rosemary Popcorn

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This Pasolivo Rosemary Popcorn is a great go-to snack for movie night, when you are looking for something healthy to eat, or if you are looking for a savory treat.
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INGREDIENTS:
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
DIRECTIONS:
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.
 

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