Rosemary Popcorn

December 16, 2012

FacebookTwitter

Rosemary Popcorn - GFCFSF

1 cup popcorn kernels
3 tablespoons safflower oil
3 tablespoons GFCFSF margarine, melted
2 tablespoons fresh rosemary, minced
salt and pepper to taste

Put oil, corn and 1 tablespoon rosemary in large pan with a lid (preferably see through so you can watch the progress). Place on burner and cook on medium-high heat until all corn kernals have popped, shaking occasionally.

Pour into large bowl, sprinkle with salt, pepper, remaining rosemary and melted margarine. Mix well and devour.

Rosemary Popcorn