Rosemary Sea Salt Popcorn
This Rosemary Sea Salt Popcorn is an incredibly easy recipe for homemade popcorn on the stovetop! This savory popcorn is an elevated take on your classic popped corn!
If you love making homemade movie theater popcorn as much as I do, be sure to check out some of my other favorites like Homemade Kettle Corn with Coconut Oil, Pink Himalayan Sea Salt Popcorn, or Organic Caramel Corn Without Corn Syrup.
A Quick Look At The Recipe
- Recipe Name: Rosemary Sea Salt Popcorn
- Ready In: 15 minutes
- Makes: 10 servings
- Main Ingredients: popcorn kernels, salted butter, dried rosemary, salt
- Flavor Profile: buttery popcorn with savory notes of rosemary
- Dietary Info: gluten free, eggless, no seed oils, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: gourmet popcorn at home!
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Why You'll Love This Recipe
- Savory Snack: This savory snack will satisfy those cravings when you want something salty and delicious. The combination of rosemary and sea salt pairs perfectly with freshly popped popcorn.
- Easy: This Rosemary Sea Salt Popcorn is so easy to make! In less than 15 minutes you'll have freshly made popcorn that is so much better than anything you can buy at the store.
- Healthy Snack: Homemade popcorn is a healthier alternative to chips and this Rosemary Sea Salt Popcorn is made with just 5 organic ingredients!
Ingredients
- Popcorn Kernels: I use organic yellow popcorn kernels.
- Olive Oil: I use organic extra virgin olive oil for the best flavor with the rosemary. You could also use avocado oil or ghee as well.
- Butter: I use organic salted butter, but you can use salted or unsalted as you'll salt the popcorn to taste at the end anyways.
- Dried Rosemary: I use organic dried rosemary, as this gives it the most flavor.
*For a full list of ingredients and measurements, visit the recipe card below.
Easy Variations
- While I use organic extra virgin olive oil, you can use avocado oil, ghee, or even canola oil or sunflower oil. I like to avoid seed oils though, so I don't use those. While you can also use coconut oil, it gives it a sweeter flavor and I like to keep it savory. If you want a coconut oil popcorn recipe, check out Pink Himalayan Sea Salt Popcorn.
- You can also add in white cheddar powder or Ranch seasoning into the pan with the rosemary. This will give the butter even more depth of flavor if you want it cheesy or Ranch flavored.
- Instead of rosemary, you can use thyme in its place. I absolutely love thyme popped and it's delicious with a little zest of lemon on it too!
- If you want to make this vegan, you can replace the butter with vegan butter, extra virgin olive oil or avocado oil.
Tips
- You can use coconut oil or avocado oil as well. But, I like the flavor of olive oil best with this recipe as coconut oil is a little sweeter. But, avocado oil would be very similar.
- Don't leave popcorn popping on the stove, always be sure you are standing over it to prevent burning.
- Add salt to taste, this is best to do when it's hot so it sticks to the popcorn!
- Make this vegan by using your favorite vegan butter or just using avocado oil or olive oil with the rosemary in place of butter.
How to Make Rosemary Sea Salt Popcorn
- In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat.
- Once all kernels have popped, remove popped kernels and add in the rest of the kernels and cover with a lid.
- Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top. When the popcorn pops slow to 1 second between pops, remove pot from heat and remove lid.
- In a small saucepan over medium heat, add the butter and rosemary. Melt until completely melted, remove from heat.
- Pour over the popped corn and add the sea salt. Add the lid and shake to coat completely.
- Transfer into a large bowl and add a generous amount of salt to taste!
Movie Night Snack Inspo
Hosting a movie night? Make a delicious spread with this Rosemary Sea Salt Popcorn along with some of my favorite ways to enjoy it with snacks like:
- Honey Roasted Cashews for a sweet and salty delight.
- Homemade Crunch Bars, Healthy Almond Joy Bars, Homemade Twix Bars and Healthy Chocolate Peanut Butter Cups are so much better than the movie theater!
- Chocolate Covered Raisin Clusters (with only 2 ingredients) that are reminiscent of that classic yellow box movie candy snack!
- Try Vegan Dark Chocolate Mini Peanut Butter Cups for a nostalgic movie night treat!
- Indulge in Organic Pink Lemonade instead of traditional soda for a cool and refreshing drink.
Rosemary Sea Salt Popcorn FAQ's
Yes, you can use olive oil in place of butter.
You can use yellow or white popcorn kernels. The yellow kernels tend to pop larger and fluffier, while white kernels are smaller and tender — both work great with this recipe. But, I prefer yellow.
Yes, you can use vegan butter, extra virgin olive oil or avocado oil if you want to make this vegan/dairy free.
Store in an airtight container in the pantry for up to a week. You can even freeze popcorn in a freezer safe bag to make it last longer (this is how I like to store it!).
More Homemade Snack Recipes
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Rosemary Sea Salt Popcorn
Equipment
- Small Pot
- Digital Food Scale
- Large Stock Pot
Ingredients
- 57 grams olive oil
- 142 grams popcorn kernels
- 57 grams salted butter
- 1 tablespoon dried rosemary
- 1 to 2 teaspoons fine sea salt
Instructions
- In a large pot add olive oil and 3 corn kernels, cover with a lid and put over medium/high heat.
- Once all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.
- Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top. When the popcorn pops slow to 1 second between pops, remove pot from heat and remove lid.
- In a small saucepan over medium heat, add the butter and rosemary. Melt until completely melted, remove from heat.
- Pour over the popped corn and add the sea salt. Add the lid and shake to coat completely.
- Transfer into a large bowl and add a generous amount of salt to taste!
Video
Notes
- You can use coconut oil or avocado oil as well. But, I like the flavor of olive oil best with this recipe as coconut oil is a little sweeter. But, avocado oil would be very similar.
- Don't leave popcorn popping on the stove, always be sure you are standing over it to prevent burning.
- Add salt to taste, this is best to do when it's hot so it sticks to the popcorn!
- Make this vegan by using your favorite vegan butter or just using avocado oil with the rosemary in place of butter.
Nutrition
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This popcorn is buttery, salty and so addicting!
This popcorn is buttery, salty and so addicting!