Garlic and rosemary popcorn

Garlic and rosemary popcorn

Aoife McElwain and Mark Duggan

Whip up a batch of this fancy popcorn (we've taken to calling it "artisanal") and imagine you're at the ultimate hipster ballgame in Brooklyn.

Ingredients

About 100g of popcorn kernels

Sunflower oil

About 50g of butter

1 clove of garlic

1 sprig of rosemary

Sea Salt

Garlic and rosemary popcorn

Method

1. Heat 2 to 4 tablespoons of sunflower oil in a heavy-based saucepan. When the oil is hot enough add the popcorn kernels so that there is a single layer of them on the bottom of the pan. Cover with a lid and shake gently over a medium heat. When the popping stops, it's done!

2. Meanwhile, melt the butter in a small frying pan over a gentle heat.

3. Finely slice the garlic and add to the butter, gently cooking it for around 5 minutes, being careful not to let it burn.

4. Pick the leaves from the sprig of rosemary and add to the hot butter. Cook for 1 minute before turning off the heat while you wait for your popcorn to be ready.

5. Transfer your cooked popcorn to a serving bowl. Drizzle the garlic and rosemary butter all over the popcorn. Sprinkle with salt to taste and serve.