Monday, April 25, 2011


Organic popcorn kernels
Finely ground rosemary
Finely ground sage
Real Salt sea salt
Olive oil or Herbed Oil (see blog post for recipe)

In saucepan, pour in oil until the bottom of the pan is just covered. Heat until very warm. Sprinkle in popcorn kernels, enough to cover the bottom of the pan. When kernels start to pop begin to gently shake the pan horizontally across the heat until the popping stops. Immediately remove from heat and place in bowl. Sprinkle on sea salt, rosemary, and sage (I use a 2:1 ratio of rosemary to sage). Shake and continue to season until desired taste is achieved (go easy on the salt so that the other flavors really come out).

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