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.
Stovetop popcorn is easy to make, but here are a few tips to help achieve perfect results:
- Use a heavy bottom pan for even heat distribution.
- Use a high smoke point oil such as coconut, grapeseed, avocado, or vegetable oil to prevent burning.
- Preheat the oil and with few test kernels. Once they pop, the oil is hot enough to add all the kernels.
- Add kernels to the preheated oil off heat and keep it off for 30 seconds. This brings the kernels up to temp evenly, allowing them to pop at the same rate and reduces burning.
- Cracking the lid slightly during popping to release steam helps keep the popcorn crispy.
Popcorn is a crowd pleaser, don't you agree? This one makes the list. I made a new batch for my husband and father-in-law after dinner tonight. They polished it off quickly. My husband, who doesn't like rosemary, loves this!! If something has rosemary and he gives it two thumbs up, it is a clear winner!
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ROSEMARY GARLIC POPCORN WITH MARCONA ALMONDS
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:
In the microwave or on the stovetop, cook butter and rosemary until butter is melted. Set aside.
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.
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.
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.
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