Rosemary & Garlic Popcorn ~ aka Popcorn “Crack”

Posted on Mar 28, 2012

Not kidding folks. This stuff is addictive! While I don’t advocate bucking the system, I can say that once you have this, movie theatre popcorn just will not do it for you ever again and you’ll be reduced to sneaking into movies with zip-top bags of this stuff in your backpack [Disclaimer: this could result in being asked to leave the theatre, so maybe you should just stick with the inferior pre-popped, chemical-laden, price-gouging movie house stuff so you won’t be tempted. You have been warned.]

I know this firsthand. In the summer of 1986 after my sophmore year of college, I convinced my folks to let me drive from Ohio to Atlanta, Georgia to live with my high school girlfriend (do I have your attention now? WHAT were my parents thinking?) for the summer. I worked variously as: the drive-thru guy on the closing shift at McDs; the opening shift biscuit maker at Bojangles; and a door-to-door salesman of framed  “art” prints suitable for every home décor and various motels. Seriously, it was considered a coup to actually convince a motel manager to buy all new “art” for their rooms. I was not very good at this, but you had to buy the prints you took as samples (or sell them) so I was stuck. So I faked a death in the family and convinced them to let me return my stock without paying. There were tears. It worked. And that’s when I knew I was a good actor/liar. That summer, I  simultaneously fell in love with making biscuits and vowed never to enter a McDonalds ever again, two critical milestones  that shaped my culinary path for decades.

But back to the movies. A group of us went to see a movie and snuck in some snacks (clearly this was my summer of breaking the rules). About fifteen minutes into the flick, a rotund balding man with a bulging red face came up behind us and asked us to leave. And that’s when I knew I couldn’t act/lie my way out of everything, and sometimes there are consequences. I still live in fear of that tap on the shoulder as I surreptitiously pull out my baggie of contraband.

But what am I to do?   Seriously, if movie theaters served popcorn as good as this is, I’d gladly pay their extortionary prices for $0.30 worth of popcorn, salt, oil and a bag. A very SMALL bag. But… they don’t, and since I am of frugal farmer stock, I’ll admit to skirting the rules on this. Sorry if this ruins your impression of me as a man of integrity, but my popcorn rocks and my conscience is clear (-ish.)

Just FYI – I do a Truffle & Caramel Popcorn mix that will blow your mind! Once all this rosemary-garlic-hoopla dies down, I’ll bring it on! Promise.

Rosemary & Garlic Popcorn, aka Popcorn “Crack”

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Prep Time: 1 min | Cook Time: 3 minutes | Servings: 4 | Difficulty: Easy


½ cup popcorn (I like a large kernel variety like this and yes I get two 6lb bags at a time. But don’t use microwave popcorn because…yuck)
1 tbsp canola or other neutral vegetable oil (if popping on stovetop or a traditional maker – feel free to use an air popper!)
Rosemary Garlic Olive Oil (click for the recipe)
Freshly ground black pepper


Pop your popcorn however you like (except for microwaving – yuck and yuck). Use your electric popper, an air popper or use the instructions below to go Old School and pop it on your stovetop!

Popping Old School: In a large pan with a tight fitting lid, combine the oil and popcorn. Cook over medium heat until the first few kernels pop. With one hand holding the lid (protected with an oven mitt, of course) and the other on the handle, swirl the pot constantly keeping constant contact with the burner surface or grate – the point is to keep the kernels moving. Less than two minutes later, YOU’RE DONE (when the popping slows to one ‘pop’ every second or so.

Season to Taste: the toss and taste method Remove from heat immediately and pour into a large mixing bowl. Use a plastic squeeze bottle to drizzle Rosemary Garlic Olive Oil on the top. Toss lightly to combine, season with salt and a turn or two of black pepper. Toss and taste. Repeat to add more oil, salt or pepper to taste.

Notes: Make another batch while you’re in the kitchen.

Right now. Really.

Trust me, making it now will save you from having to stop the movie after 15 minutes to go make a second batch which I promise you’ll have to do once you see how fast the first batch disappears!

Hence the name, Popcorn “Crack.”

Sorry. But don’t say I didn’t warn you.

Note: Orville and I LOVE popcorn, and we swear by our Back To Basics popcorn pan. We’ve had it for nearly 10 years, and it’s actually faster than microwave popcorn (again, yuck): 2:30 from kernels in a cold pan to hot popcorn in a bowl! OLD old school! 

LOVE this-Best popcorn EVER!