Recipe: Rosemary Popcorn

[ 0 ] July 13, 2009 |

1 Bag SmartPop Kettle Korn popcorn

1 sprig rosemary

Olive oil (*Should be enough to cover the bottom of the pan)

1/4 cup melted butter


In a pan, add the oil and butter; add in rosemary. Heat mixture about 5 minutes until it simmers and infuses the oil; remove the sprig after it is infused. Cook popcorn according to package directions. Remove popcorn and toss in a large bowl together with mixture and salt. Serve.

*Johnna’s tip: The other alternative to microwave popcorn is, of course, stove top popped kernels. This takes a little more time and if you’re just trying to grab a snack in between watching movies, then you might want to aim for the microwave stuff. Garnish with a sprig of rosemary on the side and serve in some cool popcorn boxes. Enjoy the movie!

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Category: finger-foods

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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