Real popcorn is where it's at. Cooking on the stovetop takes 5 minutes, which is the same amount of time you spend waiting for your inconsistent microwave to potentially burn/uncook half the kernels. Cooking it yourself also opens up a world of flavor options. Various grated cheeses, spices galore and in this case, delicious Rosemary Olive Oil.
Start in a heavy-bottomed pot and heat oil over medium heat. Throw in 3-4 kernels from the beginning and cover. When you hear those tiny pops, you know the oil is hot enough.
When the oil is hot, I actually remove it from the heat when I add the remaning kernels and wait about 20-30 seconds. This ensures you don't burn your kernels from the outset.
The excitement builds. Your smelly-good snack is almost here. Smells like good movies.
Serve with a sprinkling of salt and side of dental floss. Once you've had the real stuff, you'll never go back to the microwave.
Rosemary Olive Oil Popcorn
1/4 cup rosemary olive oil
1/2 cup white corn kernels
Sprinkling of kosher salt, to taste
Heat olive oil in a heavy bottom pot over medium heat. Add 3-4 kernels and cover. Once kernels pop, remove from heat and add remaining corn. After 20-30 seconds, return pot to heat and cover; shaking frequently. Cook until there are several seconds between each pop. Sprinkle with salt and serve hot.
*A bit of recipe inspiration from Giada de Lauretiis