Rosemary and Sea Salt Popcorn

• 1/2 cup popcorn kernels
• 1/4 cup canola oil or grapeseed oil (or other high flashpoint oil)
• 1 Tbsp plus 1/2 teaspoon fresh minced rosemary
• 3 Tbsp unsalted butter
• 1/2 tsp kosher or sea salt, or to taste
• Fresh cracked black pepper, to taste

Heat oil and one kernel of popcorn in a large pot over medium heat. Cover with lid or splatter screen. When test kernel pops, oil is ready. 

Add remaining popcorn kernels and 1 tablespoon of rosemary, and shake pot to gently toss kernels until they are all coated with oil. Cover with splatter screen or lid placed slightly ajar to allow steam to escape.

Cook until popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, then pour into large bowl.

In small saucepan combine butter and remaining 1/2 teaspoon of rosemary. Melt butter over medium heat.

Drizzle over popcorn and season with salt and pepper while tossing occasionally.