I stayed up late last night. Wrote a whole post. Wrote the recipe. Added the photos. Clicked publish and POOF. It all disappeared.
I wrote all about my love of popcorn, how everyone who knew me longer than 24 hours knew it was my favorite. Wrote an anecdote about one of the times I went to the movie theater, not to see a movie, but just to pick up the biggest tub of popcorn and leave with it, a snack for college homework turned watching YouTube video clips of TLC’s My Strange Addiction. That’s pretty much how homework seemed to go, always.
Then I talked about how I got this addiction from my dad and his love for the art form that is stove top popcorn. In fact, I don’t think I even knew that microwave stuff existed before I was 8. But none of my friends knew stove top popcorn existed until they came to my house. Then they started coming to my house just to eat my dad’s famous popcorn—thanks for the friends dad, and the addiction.
There’s such a distinctive smell and of course, sound when you make popcorn over the stove in a metal pot. It still gets me all excited to devour the stuff to this day. One pot per Devon, people. Girl knows how to down popcorn. But I mean come on, it’s a pretty healthy or at least not that bad for you snack. It has fiber. And when you pair it up with olive oil instead of butter like I did here, it’s gotta be one of the better options, right? Right?! Please. And what better combination is there than popcorn and a movie (other than popcorn and a bed, popcorn and any binge-worthy television series on Netflix or popcorn and diet coke, mmm)? So for the ultimate movie event of the year (The Oscars, obviously) I thought my traditional take on stove top popcorn needed a little red carpet flare. Rosemary. My flavor of the year. Addicted to it. Add my rosemary addiction to my popcorn addiction and it’s devourtown. Once the fluffy popcorn pops up in olive oil over the stove, it gets dusted with salt and rosemary for a gussied-up, yet subtle, perfect flavor combo. Pack the scrumptious stuff into cute little popcorn boxes, grab your ballots and get your Academy Award game face on.
- 2 tablespoons olive oil, plus more for drizzling
- ⅓ cup popping corn
- 1 tablespoon dried or fresh rosemary (about)
- Heat the olive oil in large pot over high heat. Add the popcorn and cover leaving a crack for air to escape.
- Shake or stir until the popcorn is all popped. Remove from heat and pour into a large bowl.
- If the popcorn seems dry, drizzle on a little extra olive oil, then sprinkle with rosemary and salt to taste.