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 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.