We’re kiiiiiiind of really big Breaking Bad fans in this household [and to prove it I have this for you >> Joshuaariza.com >> A few Illustrations my designer-husband put together for fun and was later contacted by AMC for permission to make into a limited edition book for the cast and crew]… Woop woop! Bragging? YES… I’m his wife, that’s my j o b .

Anyway.. Every Sunday night we have a few friends over to watch the newest episode of Breaking Bad and I always make a few treats for everyone to nibble on while they sit at the EDGE OF THEIR SEATS. One thing that I really like to serve is the ever-classic popcorn, and my favorite part about it is putting my own twist on it each week. I usually use whatever herbs or cheese I have on hand, but so far this has been the crowd favorite. So here it is… Rosemary Popcorn With Olive Oil & Lemon Zest.

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You will need:

3/4 cup popcorn kernels

1/2 cup Extra Virgin Olive Oil

1-2 cloves of garlic (NOT chopped)

3 sprigs of fresh Rosemary (separated)

the zest of one lemon

2 tsp salt (I use Jane’s Krazy Mixed up Salt)

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First pour your oil into a large pot big enough to fit all of your popcorn once popped (I use a stock pot with a lid). Heat your oil over medium-high heat and add two of your three sprigs of rosemary (I cut them in half so they fit in the pot).

Let cook for a few minutes and add your garlic, watching carefully that your garlic doesn’t burn. Once your rosemary and garlic have cooked for about 4-5 minutes remove with tongs and place on a paper towel to dry. Remove oil from heat and let come to room temp.

Once your rosemary has cooled enough to handle remove the (now) crispy leaves from the tough stem. Discard the stems [and garlic] and keep the leaves. Blot the rosemary leaves with paper towel to remove as much oil as possible.

Remove the leaves from your fresh rosemary sprig as well and finely chop your fried and fresh rosemary leaves. Place on a small plate. Add 2 tsp of salt and your lemon zest to the plate. Stir to incorporate and place in a dry place.

Your rosemary oil should be pretty cool by now, leave about 4 Tbs of it in your stock pot and reserve the rest for post-pop. Add your popcorn kernels and about 1 tsp of the prepared rosemary salt to your oil in the stock pot. Shake the pot so that your kernels form an even layer on the bottom of the pan. Loosely cover (so that steam can escape), and heat over medium-high heat. The popcorn will start to pop consecutively, once the popping slows quite a bit it’s time to pour into a giant serving bowl. Drizzle your remaining olive oil over your popcorn, adding enough to lightly coat your popcorn (you may have a Tbs or so left over depending on your preferences) sprinkle your rosemary salt over the popcorn and toss to coat.

I like to serve it with coffee mugs for easy scooping and snacking while you watch your show!