Rosemary Garlic Popcorn with Marcona Almonds

Make the next popcorn snack a rosemary, garlic and Marcona almonds one! This simple Spanish influenced treat is a cinch to make. Tips are included for perfectly popped popcorn, every time. 

Do you ever wake up with a song stuck in your head? It happens to me a lot. The song starts in my sleep and continues to play as I wake. Sometimes it would be an obscure one that I haven’t heard since high school. Other times, it would be one that I don’t particularly care for but can’t seem to “shake it off”. (<– See how I worked that in there? Sorry. Just couldn’t resist the temptation! It is a fine song, and SHE is one talented songwriter.)

What I do like and don’t want to shake off is this popcorn! It is salty, buttery, and garlicky. The woodsy rosemary and crunchy Marcona almonds make this Spanish inspired popcorn a real treat. Once I start eating it, stopping is so hard! But who am I kidding? Anytime I eat popcorn, stopping is hard! This is no exception.

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Rosemary Garlic Popcorn with Marcona Almonds

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Dessert Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 3 minutesCook time: 5 minutesTotal time: 8 minutesServings:10 Cups

Description

Make the next popcorn snack a rosemary, garlic and Marcona almonds one! This simple Spanish influenced treat is a cinch to make. Tips are included for perfectly popped popcorn, every time. 

Ingredients

• 1 tablespoon chopped fresh rosemary
• 4 tablespoons butter (more or less, to taste)
• 1/2 cup popcorn kernels
• 2 tablespoons oil with a high smoke point (I use vegetable oil)
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon garlic powder
• 2/3 cups roasted and salted Marcona almonds

Instructions

1. In the microwave or on the stovetop, cook butter and rosemary until butter is melted. Set aside.
2. Add oil and 2 to 3 kernels to a 4-quart heavy bottom saucepan on medium high heat. Cover. Once kernels pop, remove the pan from the heat and add the remaining kernels. Cover. Shake the pan to coat kernels with oil. Wait for 30 seconds.
3. Bring pan back onto the heat. Give it a shake every 10 seconds. Once the kernels start popping vigorously, crack the lid open a hair to release steam a few times to prevent moisture buildup. When popping reduces to once every 2 seconds, remove the pan from the heat. When the popping stops, immediately remove the cover.
4. Mix in Marcona almonds. Drizzle on the butter/rosemary mixture and toss. Sprinkle with the garlic and salt toss. Go light on the salt at first since almonds are already salted. Adding more to taste.
5. Makes about 10 cups.

Keywords:Popcorn, Rosemary Garlic, Marcona Almonds

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