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Rosemary and Sea Salt Popcorn

Rosemary and Sea Salt Popcorn

Image credit to: Boston Organics


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

Add the remaining popcorn kernels and 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.

Tested and Approved by Boston Organics (Brittany Roberts)

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