Effortless Pairings
Rosemary, Garlic, & Smoked Sea Salt Popcorn paired with Post & Beam
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Rosemary, Garlic, & Smoked Sea Salt Popcorn paired with Post & Beam
3 tbsp avocado oil (or another neutral oil such as grapeseed)
½ cup of popcorn kernels
Large pot with a lid
4 tbsp unsalted butter, for finishing
1 tbsp finely grated Parmigiano-Reggiano or Pecorino
1 tsp finely chopped fresh rosemary
½ tsp garlic powder (or 1 tsp toasted minced garlic, if you want more texture)
¼ tsp smoked paprika
¼ tsp freshly cracked black pepper
¼ tsp onion powder (optional — adds a savory roundness)
Flaky or smoked sea salt to taste
In large pot: Heat over a medium, test 3 kernels with the lid on. When they pop, add the rest, cover, and shake gently.
Once popping slows: 2-3 seconds between popping, pull it off the heat.
Melt butter: drizzle over the popcorn, tossing as you go so it coats evenly — this even, slightly damp coating is what lets the toppings actually stick.
Seasoning: Toss the rosemary through the warm buttered popcorn first so the heat releases its oil.
Dust the combined dry ingredients over in stages: Tossing between each so it distributes evenly. Finish with the salt and taste.
Serve & pair: Pair with your favorite Bella Union red or white wine
$120
750ml
$45
750ml
