Growing up in the windy city, popcorn was a big deal. We had the famous Garrett’s and it was always a special occasion when we got to enjoy popcorn from the downtown shop. But, we also made it for movie night on the regular when we were at home. I never liked the microwave popcorn very much and always found myself passing the bowl when it came to me while sitting on the couch. I have since learned that there is a balance between buying a gourmet popcorn and microwaving a bag. And that is making your own gourmet popcorn at home!
Curling up on a Friday night on the couch with a big bowl of popcorn reminds me of how I spent many Friday nights with friends and family all throughout my childhood. And it’s still something I do on the regular, but with my dog and husband.
So, I made this Rosemary Sea Salt Popcorn and it is so good! I actually made it at the bakery today with Thea (with the thought of bringing it home tonight). But then we ate probably more than half of it before anyone else came in today! Then everyone else came in and finished it off. That is how good this popcorn is. So, I will definitely be making more. And, the best part is it is so simple to make! Find the recipe below.
Rosemary Sea Salt Popcorn
Makes 8 cups
57 grams (1/4 cup) organic coconut oil
142 grams (heaping 1/2 cup) organic corn kernels
1/4 cup (57 grams) organic salted butter
1 tablespoon organic dried rosemary
1 to 2 teaspoons fine sea salt
In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat. Once all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.
Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top.
When popping slows to 1 second between pops, remove pot from heat and remove lid.Carefully pour popped corn into a large bowl to cool (careful, kernels can still pop at this time). Make sure to transfer into a bowl with a lid so you can coat the popcorn in the next step. Or you can pour it back into the pot, using the lid.
In a small saucepan over medium heat, add the butter and rosemary. Melt until completely melted and it starts to bubble, remove from heat. Pour over the popped corn and add the sea salt. Add the lid and shake to coat completely.
Store in an air tight container for up to 2 weeks.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!