Cheddar & Spice Popcorn
Toss 16 cups hot popcorn, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary. Season with Rosemary’s Cheddar & Spice Blend and 2 teaspoons kosher salt.

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Sour Cream & Onion Blend Popcorn

Toss 16 cups hot popcorn, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary. Season with Rosemary’s Sour Cream & Onion Blend and 2 teaspoons kosher salt.

 

Curry Popcorn

Melt 1 stick butter in a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon Rosemary’s Curry Powder Lemon Blend and cook 2 minutes; toss with 16 cups hot popcorn and 2 teaspoons kosher salt.

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Garlic-Herb Popcorn

Melt 4 tablespoons butter in a saucepan;  1 tablespoon Rosemary’s Roasted Garlic Powder (more if you like) and 1 teaspoon each finely chopped fresh rosemary, sage and thyme and cook 1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.