Directions:
- In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
- Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.16 Kcal (855 kJ) | ||
| Calories from fat | 185.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.57g | 32% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 2.52mg | 0% | |
| Potassium | 57.74mg | 1% | |
| Total Carbs | 4.76g | 2% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 491.81 Kcal (2059 kJ) | ||
| Calories from fat | 445.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.55g | 32% | |
|---|---|---|---|
| Cholesterol | 73.48mg | 10% | |
| Sodium | 6.08mg | 0% | |
| Potassium | 139.1mg | 1% | |
| Total Carbs | 11.47g | 2% | |
| Sugars | 1.27g | 2% | |
| Dietary Fiber | 1.56g | 3% | |
| Protein | 2.1g | 2% | |
| Vitamin C | 0.5mg | 0% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 16.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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