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!
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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!
That. Sounds. Amazing.
ReplyDeleteYou definitely should give them a try, the rosemary popcorn is to die for!!
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