Homemade Organic Popcorn

Stockbyte/Ciaran Griffin


  • 2 Cups  popcorn kernels, preferably non-GMO
  • 3/4 Cups  plus 2 tablespoons extra-virgin olive oil
  • bunch rosemary, stems removed and leaves chopped
  • 2 Teaspoons  Spanish paprika
  •   Salt, to taste

What better way to snack than on homemade popcorn? Fast and affordable, it's good for you, too. 


Heat the 3/4 cup of olive oil in a small saucepot over medium-high heat. Add 2-3 popcorn kernels to the pot and cover. When you hear the kernels pop, add the rest of the popcorn kernels, cover, and wait for the kernels to begin to pop. When the kernels begin to pop, gently shake the pot back and forth to make sure they're popping evenly. When the popping slows down, uncover slightly to release the steam, and continue to gently shake until all of the popping has stopped.

Add salt to taste and drizzle the popcorn with the 2 tablespoons of olive oil. Add the rosemary and paprika and stir well until evenly combined. 


Calories per serving:

54 calories

Dietary restrictions:

Low Sodium Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 201g 309%
  • Carbs 183g 61%
  • Saturated 27g 133%
  • Fiber 34g 137%
  • Sugars 3g
  • Monounsaturated 138g
  • Polyunsaturated 20g
  • Protein 27g 54%
  • Sodium 28mg 1%
  • Calcium 72mg 7%
  • Magnesium 317mg 79%
  • Potassium 865mg 25%
  • Iron 10mg 57%
  • Zinc 7mg 46%
  • Phosphorus 742mg 106%
  • Vitamin A 135µg 15%
  • Vitamin C 3mg 6%
  • Thiamin (B1) 1mg 51%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 19µg 5%
  • Vitamin E 28mg 142%
  • Vitamin K 117µg 147%
Have a question about nutritional data? Let us know.
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