This popcorn reminds me of some savory bread you have to start off a meal in a cozy Italian restaurant.
Except it’s popcorn, so it takes about fifteen minutes to make from start to finish. That, and it’s a grain, so there’s quite a bit less guilt when it comes to eating a bowl of freshly popped and healthily seasoned popcorn than a stack of white bread slathered in butter.
Not that I have anything against butter. Quite the contrary; however, I do have to maintain my girlish figure, you know, so I gotta keep it to a minimum.
Gosh, that was so much punctuation in one sentence. Way too much, upon review–but I figured I’d leave it in so you can have a little giggle when you look back at it (if you are the grammar-lovin’ type). My mind works in frequently interrupted run-on sentences, so I often find myself struggling to construct proper (or even barely acceptable) English.
There I go again.
What was I talking about?
Italian Breadstick Popcorn (adapted from this website)
- 2/3 C unpopped popcorn (or two bags unflavored popped popcorn)
- spray or mist olive oil
- 3 T rosemary, ground (I used a mortar and pestle to be quick)
- 1/2 t garlic powder
- black pepper and salt to taste
This recipe is one of those standard “season-taste-reseason” recipes–it’s really up to you and your palate.
First, pop the popcorn. I use a Whirly Pop with a small amount of canola oil (way less than they suggest, which works perfectly every time), but you could just use a bag of unflavored popcorn, too.
Mist the popped popcorn with olive oil (you can be generous with the spray, since it’s not dousing the kernels) and top with the herbs. I started with about 1 T rosemary and a few abundant shakes of garlic, pepper, and salt.
Give it a nice toss and add a bit more seasoning as you taste. I really wanted to get the rosemary flavor in there, so I added a lot more rosemary and a bit more S&P.
If the seasonings aren’t sticking well, add a bit more oil and re-toss. Keep in mind that the herbs may fall to the bottom of the bowl, so scoop around there before adding more.
This savory popcorn disappeared much faster than the peanut butter fudge popcorn, which both surprised me and…didn’t. I like a sweet and decadent popcorn as much as the next girl, but light and salty popcorn is so addicting.
And much healthier!
Are you a sweet snacker or a salty snacker? I admittedly will have either, but I definitely find myself craving sweet before salty!
4 comments
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Hannah
April 23, 2012 at 5:38 am (UTC -4) Link to this comment
I’m impressed you are blogging with everything packed away! Also, how do you like the oil mister?
Lauren Zietsman
May 3, 2012 at 10:12 pm (UTC -4) Link to this comment
LOVE that oil mister!
Jenny @ BAKE
April 24, 2012 at 6:16 am (UTC -4) Link to this comment
this sounds incredible! I’ve just bought my first bag of corn kernels in years and I can’t wait to try this recipe with them – it will be a nice change from sugar and cinnamon (not that that’s not yummy!)
Lauren Zietsman
May 3, 2012 at 10:12 pm (UTC -4) Link to this comment
Sometimes it’s nice to switch it up