Happy snow day!
Working from home is just the best. It’s all windy and snowy and freezing outside, and I’m snuggled up with slippers and blankets working from the comfort of my couch. Aaaah… And on top of that, it’s Friday!
This morning I completed day 8 of my 30-day hot yoga challenge (I had to dig K’s car out of what felt like a mountain of snow at 5:00a, but I made it!). Eight days in a row of intense yoga that has challenged me to push myself farther than I ever thought I could. I’m enjoying it more and getting stronger every day, but phew! My body is just calling for some much needed rest. And since tomorrow is Saturday, I can take a later class and sleep in. Hooray weekend!
To celebrate, I’m making popcorn. Not just any popcorn. Salty, savory, crunchy, light – this is the BEST popcorn. Buttered popcorn is great, but infusing that butter with rosemary and garlic takes it way over the top. K and I made a big pot of it on New Year’s Eve and oh man, I was immediately hooked. Luckily this recipe makes a ton of popcorn, which I happily snacked on for days. And days.
I hadn’t made popcorn in forever, I had forgotten how much fun it is to make — waiting nervously for the popping to begin, and then it just takes off like the finale at a fireworks show. (Well, maybe not quite like that, but you get the idea.)
Not a huge fan of rosemary? Not to worry! You can experiment with any number of spices you have on hand like savory or thyme. Maybe even throw in a pinch of chili flakes to add some heat. Or grate some parmesan cheese on top. Oh the possibilities!
And with just 10 minutes from start to finish, you’ll be snackin’ in no time.
Happy weekend! Go put on your slippers, cuddle up under a blanket unless you are the same as me and live in yours now that there is snow on the ground, light some candles and enjoy a relaxing evening with a big bowl of your perfect popcorn.
- 3 Tbsp coconut oil
- ⅓ cup popcorn kernels
- 2 Tbsp butter (we use Smart Balance)
- 1 tsp minced garlic
- 1 tsp dried rosemary
- Salt to taste
- In a large pot (I use our stock pot), add the coconut oil and 3 popcorn kernels and cover.
- Turn the heat on to medium-high and wait until you hear the three kernels pop.
- Remove the three popped kernels, pour the ⅓ cup of kernels into the melted coconut oil, and cover. Shake the pot back and forth on the burner frequently as the popcorn pops, until the popping slows to about 1-2 seconds between each pop. Then remove from the heat and uncover.
- While the popcorn is popping, melt the butter in a saute pan over medium heat and add the garlic and rosemary. Saute until the garlic is golden brown, about 1 minute.
- Drizzle the butter over the popcorn and stir to combine evenly. Sprinkle with salt to your taste (I used about 1 tsp in total).