Instructions:

Ingredients:
½ cup popcorn kernels
3 tablespoons canola oil*
¼ cup extra virgin olive oil
1 tablespoon unsalted butter
1 ½ teaspoon finely chopped fresh rosemary
1 tablespoon minced garlic
¼ teaspoon fine sea salt

1. Heat olive oil and garlic in small saucepan over medium-low heat for approximately 2 minutes. Watch it to ensure the garlic is softening, but not browning. Stir once or twice. Reduce the heat to low and add the rosemary and simmer for 2 more minutes. Remove from heat, stir in butter and set aside.

2. Pop the popcorn according to the label’s directions. It will likely call for 3 tablespoons of *canola, avocado or coconut oil and ½ cup of popcorn kernels.

3. Pour the popped popcorn into a large bowl, drizzle with the rosemary garlic oil to taste (you don’t have to use all of it), and stir to coat. Finish with the sea salt and toss again. The only thing left is the crunching. (Be sure to grab a napkin.)

My Two Cents:

While my family loves this popcorn as is, you can take it to the next level by adding a shake or two of grated Parmesan.
Not only does this elevate movie night, but it’s a great pre-dinner snack when entertaining.

Park City Rosemary Garlic Popcorn

Author: Dontrey Britt-Hart

Instructions

Heat olive oil and garlic in small saucepan over medium-low heat for approximately 2 minutes. Watch it to ensure the garlic is softening, but not browning. Stir once or twice. Reduce the heat to low and add the rosemary and simmer for 2 more minutes. Remove from heat, stir in butter and set aside.
Pop the popcorn according to the label’s directions. It will likely call for 3 tablespoons of *canola, avocado or coconut oil and ½ cup of popcorn kernels.
Pour the popped popcorn into a large bowl, drizzle with the rosemary garlic oil to taste (you don’t have to use all of it), and stir to coat. Finish with the sea salt and toss again. The only thing left is the crunching. (Be sure to grab a napkin.)

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Back Story:

Rosemary, garlic and popcorn? Hmmm. Not too sure about that one. I thought the same thing when I first heard the combination. But let me tell you: don’t judge a kernel by its color or flavor profile before you’ve tried it.

We’ve been taking the boys to Park City, Utah, to ski since they were itty bitty and third on their must-have list only to hot cocoa and S’mores was the St. Regis’s signature snack of rosemary garlic popcorn. We would munch it by the handfuls while we waited for our main courses in the hotel restaurant.

Full disclaimer: this is NOT the St. Regis recipe. In fact, I don’t even know all of the ingredients used in their savory mix. What I do know is that after several trials in our kitchen, my test group over here marked this recipe with their stamp of approval and when they closed their eyes, they could’ve sworn they were wearing ski pants.