Servings: 2 (click to scale)
Ingredients
- 1 Tbsp fresh rosemary
- 2 Tbsp canola oil
- 1/4 cup popcorn kernels
- 1/4 tsp salt
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Instructions
- Chop fresh rosemary and pound to bruise. In a large pan with a lid add the oil and heat the pan over a medium high heat. When the oil is hot, add the corn kernels and put the lid on top. Shake pan until all kernels pop.
- When the popcorn is ready, add the rosemary and salt and shake the pan again to evenly distribute the rosemary. Serve warm.
Nutrition
Calories: 200kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 250mg | Fiber: 6g
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