Ingredients
- 1/2 cup un-popped popcorn
- 2 tbsp olive oil
- 4 cloves minced garlic, or 2 tsp powdered
- 2 tbsp rough chopped, fresh rosemary
- 1/2 tbsp salt
Instructions
- Put oil, salt, rosemary, and popcorn seed in a large pot(6 to 8 quarts) and heat on medium.
- Cover with lid and listen for the popcorn to begin popping.
- Once you hear the first kernel pop uncover and add the minced garlic. If garlic is added in the beginning it may burn.
- Recover and allow the popping to continue.
- While cooking, use pot holders to keep lid on and shake the pot to mix the ingredients. Do this 3 or 4 times while the corn is still popping.
- When the popcorn slows to about 1 pop every 1 to 2 seconds remove from heat, pour into a large bowl and enjoy.
- Recipe makes about 13 cups of popcorn.
Serving Size: 1 cup of popcorn.