Food Recipes Snacks Popcorn Rosemary and Sea Salt Popcorn 5.0 (1) 1 Review A little fresh rosemary and sea salt make freshly popped popcorn the ultimate snack. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on April 16, 2021 Save Rate PRINT Share Close Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 2 to 4 Cook Mode (Keep screen awake) Ingredients 1/2 cup popcorn kernels 1/4 cup canola oil or grapeseed oil (or other high flashpoint oil) 1 tablespoon plus 1/2 teaspoon fresh minced rosemary 3 tablespoons unsalted butter 1/2 teaspoon kosher or sea salt, or to taste Fresh cracked black pepper, to taste Directions Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and the 1-tablespoon of rosemary, and then shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape. Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl. In a small saucepan combine the butter and remaining 1/2 teaspoon of rosemary. Melt the butter over medium heat. Drizzle over the popcorn and season with salt and pepper, tossing occasionally as you butter, salt, and pepper the popcorn. Originally appeared: October 2014 Rate It Print