One of the many blessings in my life is the popcorn machine my mom bought me freshman year of college. Nearly every night for two years, my roommate and I would split a big bowl of buttered popcorn with nutritional yeast. But what if there were a better popcorn, a fancier, more refined popcorn that smelled like Thanksgiving? I pose to you, oh classy one, rosemary garlic popcorn.
Tools
- Popcorn Machine/Microwave
- Stove
- Saucepan
- Knife
- Cutting Board
Ingredients
- Popcorn Kernels / Plain Microwave Popcorn
- Butter
- Rosemary
- Garlic
- Parmesan / Nutritional Yeast
Recipe
- Pop your popcorn. I did ⅓ cup of kernels, if you’re dining on carcinogenic microwave popcorn, one bag will do.
- Throw 1 stick (½ cup) of salted butter (unsalted if your popcorn is salted) into a small saucepan. Toss one large sprig of rosemary right in. Turn your stove on low heat and melt that butter down.
- Dice a teaspoon or two of rosemary and a large clove of garlic into tiny itty bitty bits. Throw them into the butter.
- Allow the butter to be infused by the rosemary and garlic for 10 minutes. When you’re happy with the flavor, take the large sprig of rosemary out.
- Coat your popcorn with the infused butter, shaking it around between pours to evenly coat.
And there you have it! Bougie fragrant popcorn to impress your roommate. That’s what life is all about, am I right? Validation. Just kidding. Eat your popcorn.
