Tuesday, July 1, 2014

Black Tie Popcorn

I live for popcorn, when I'm buying it (microwavable, obviously), I always reach for the one with the highest fat/salt content. I've been trying to make healthier food choices since gaining 10lbs after giving up meat-apparently one should not eat grilled cheese sandwiches twice a day. I grabbed some popcorn kernels and thought about ways to make bland ass popcorn taste better and coconut came to me. Oddly enough, I've been craving coconut in every single form since introducing more fruits and veggies into my diet-I want to smother everything in coconut and eat it for days.

Also, I've always been a fan of rosemary in theory. I love the look and smell of rosemary but every time one of those little sticks lands itself on my tongue, I sit there like a toddler trying to blow it off. WELL NOT TODAY, ROSEY!! This recipe is a great way for me to slowly fall in love, it's chopped so finely and mixed with popcorn, which is a textural playground, so I didn't even notice it. While I was prepping my ingredients to make this popcorn, I thought to myself that for the first time since starting Novelty, I'd be making something solely for the blog. I always eat whatever it is that I make on here, I try really hard not to waste food. Well, I wasn't paying attention while styling my popcorn and mindlessly popped some in my mouth and almost died-this popcorn is SO good! Without further rambling, my dressed up popcorn  . . .

Rosemary Popcorn
2 Cups popped popcorn
1/2 TSP Salt
1/2 TSP Pepper
1/2 TBSP Chopped Rosemary
2 TBSP Butter
  • Melt butter in small sauce pan until it begins to bubble, add rosemary- be sure to coat your rosemary thoroughly.
  • Cook for another 30 seconds or so-just enough to warm the rosemary and release its aroma.
  • Have popcorn in a large bowl, pour butter mixture over popcorn, season with salt and pepper.
  • Enjoy!

Toasted Coconut Popcorn
2 Cups popped popcorn
3 TBSP shredded coconut
2 TBSP coconut oil
  • Begin toasting shredded coconut in small saucepan on low-med heat. 
  • Just as coconut begins to brown, add coconut oil and cook until melted. 
  • Once coconut oil is melted, remove from heat and pour over popcorn (in a large mixing bowl).
  • Add a pinch of salt to enhance the sweetness of the coconut and enjoy!


  1. Replies
    1. You definitely should give them a try, the rosemary popcorn is to die for!!