After a big holiday like Thanksgiving, I often joke I’ll never set foot in the kitchen again. But by the next afternoon I’m ready for something simple and satisfying that isn’t pie for breakfast. That’s why this popcorn recipe is perfect — easy, delicious, and just what you need to get back into cooking without a fuss. This maple-rosemary popcorn is hands-down one of my favorites.
I first tried this on the set of Hallmark Home & Family and honestly wanted to put the whole bowl in my bag. The aroma of rosemary blended with the gentle sweetness of maple sugar is irresistible. A touch of sea salt brightens the flavors and gives it that sweet-and-salty balance, like an elevated kettle corn made with ingredients you can trust. For best results, start with organic kernels, use coconut oil to pop them, and finish with good-quality toppings.
I make homemade popcorn for after-school snacks, but it’s also a fantastic appetizer when friends drop by — light enough to enjoy with drinks and addictive enough everyone will go back for more. It’s great for game days, movie nights, or packaged as a small homemade gift. With the busy entertaining season ahead, this is a recipe you’ll reach for often.
Give it a try for your next gathering or cozy night in — simple, flavorful, and crowd-pleasing. Cheers!
Maple Rosemary Popcorn Recipe
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Ingredients
- 1 cup popcorn kernels, preferably organic
- 3 tablespoons unrefined virgin coconut oil
- 5 tablespoon maple sugar or cane sugar
- 1 tablespoons powdered sugar
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 sprigs fresh rosemary
- ¼ cup melted unsalted butter or vegan butter
Instructions
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Heat the coconut oil in a heavy, extra-large pot over medium heat. Add three popcorn kernels and cover. When they pop (about 2½–3 minutes), add the remaining 1 cup of kernels in an even layer. Cover the pot but leave the lid slightly ajar—about ½ inch—to let steam escape without letting kernels fly out.
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Shake the pot occasionally to keep kernels from burning. If you can’t shake with the lid open, cover briefly while shaking and reopen when you return the pot to the heat.
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When popping slows to a few seconds between pops, remove the pot from the heat and take off the lid. Pour the popped corn into a large mixing bowl.
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While the corn pops, melt the butter in a sauté pan and add the rosemary sprigs. Cook until the rosemary crisps and releases its aroma, then remove from heat before the butter browns.
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Combine maple sugar (or cane sugar), powdered sugar, sea salt, and black pepper in a spice grinder or small food processor and pulse until evenly mixed.
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Sprinkle the sugar-spice mixture over the popcorn and toss gently with your hands to coat.
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Drizzle the melted butter and rosemary over the popcorn, then continue tossing until the popcorn is evenly coated. Serve warm or let cool and store in an airtight container.
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