Rosemary Sea Salt Popcorn

Rosemary Sea Salt Popcorn

Bring rosemary sea salt popcorn to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pilsner when the food is ready.

Ingredients

Serves 4

• 100 g popcorn kernels

• 2 tbsp sunflower oil

• 30 g butter

• 1 tsp finely chopped rosemary

• 1/2 tsp fine sea salt

Instructions

1. Heat oil in a large heavy lidded pan and add 3 kernels. When they pop, add the rest and cover.

2. Shake gently over medium heat until popping slows to 2 seconds between pops, then remove from heat.

3. Melt butter with rosemary in a small pan for 1 minute and toss through popcorn.

4. Add salt, discard unpopped kernels and serve while fresh.

Serving Suggestions

Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.

Pairing Tips

Start with Pilsner. Clean malt, restrained bitterness and brisk carbonation balance salt, garlic and richness without masking delicate ingredients. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.