ROSEMARY GARLIC POPCORN WITH MARCONA ALMONDS

INGREDIENTS:

1 tablespoon chopped fresh rosemary

4 tablespoons butter (more or less, to taste)

1/2 cup popcorn kernels

2 tablespoons oil with a high smoke point (I use vegetable oil)

1/4 teaspoon salt (or to taste)

1/4 teaspoon garlic powder

2/3 cups roasted and salted Marcona almonds

INSTRUCTIONS:

In the microwave or on the stovetop, cook butter and rosemary until butter is melted. Set aside.

Add oil and 2 to 3 kernels to a 4-quart heavy bottom saucepan on medium high heat. Cover. Once kernels pop, remove the pan from the heat and add the remaining kernels. Cover. Shake the pan to coat kernels with oil. Wait for 30 seconds.

Bring pan back onto the heat. Give it a shake every 10 seconds. Once the kernels start popping vigorously, crack the lid open a hair to release steam a few times to prevent moisture buildup. When popping reduces to once every 2 seconds, remove the pan from the heat. When the popping stops, immediately remove the cover.

Mix in Marcona almonds. Drizzle on the butter/rosemary mixture and toss. Sprinkle with the garlic and salt toss. Go light on the salt at first since almonds are already salted. Adding more to taste.

Makes about 10 cups.

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