Sunday Forward · Bonus Recipe
Rosemary Buttered Popcorn
Real butter, fresh rosemary, and a hot pan — ten minutes to the best popcorn in the house
Bonus
5-Ingredient
Quick
Movie Night
4–6
Servings
10 min
Total
Easy
Difficulty
~12 cups
Yield
Ingredients
Star
Popcorn Kernels
Good quality, plus 3 extra for testing the oil
⅓ cup
Oil
Peanut Oil
High smoke point, clean flavor — handles the medium-high heat without smoking early
2 tbsp
Butter
Unsalted Butter
Melted with the rosemary — make this first, before the corn goes on
4 tbsp
Herb
Fresh Rosemary
Finely chopped — big woody pieces are unpleasant to bite into
½–1 tbsp
Season
Flaky Salt
To taste
to taste
Cheese
Parmesan, finely grated
Optional — skip it for a kid-friendly, milder batch
optional
Method
0 of 5 steps complete — click a step to check it off
1Prep
Make the Rosemary Butter First
Chop the rosemary fine and stir it into the butter, then melt it in the microwave. Set aside — you want it ready and waiting the second the popcorn’s done.
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2Heat
Heat the Oil
Add the peanut oil to a saucepan over medium-high heat. Drop in 3 kernels; when they sizzle, the oil’s ready.
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3Pop
Pop the Corn
Add the ⅓ cup of kernels, cover, and move the pan back and forth over the heat, tossing occasionally. The second 3 seconds pass without a pop, pull it off the heat — that’s the line between done and burnt.
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4Toss
Toss
Dump the popcorn straight into a large serving bowl, pour the rosemary butter over the top, and toss until every kernel’s coated.
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5Serve
Finish and Serve
Salt to taste, scatter on parmesan if you’re using it, and serve immediately.
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The 3-Kernel Test
The reliable way to know oil temperature without a thermometer — once those test kernels sizzle, the rest will pop clean instead of scorching before they open.
Straight From Movie Night
This is Lorianne’s own method, first shared in Newsletter No. 10 — the last movie night before school starts, real butter and all.