Rosemary Garlic Popcorn with Marcona Almonds

Make your next popcorn snack with rosemary, garlic, and Marcona almonds! 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 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 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 your next popcorn snack with rosemary, garlic, and Marcona almonds! 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 cup 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 the kernels pop, remove the pan from the heat and add the remaining kernels. Cover. Shake the pan to coat the kernels with oil. Wait for 30 seconds.
3. Bring the pan back to the heat and shake it 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. Remove the pan from the heat when the popping reduces to once every 2 seconds. 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, then toss. Go light on the salt at first since the almonds are already salted, adding more to taste.
5. Makes about 10 cups.

Keywords:Popcorn, Rosemary Garlic, Marcona Almonds

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