Place popcorn oil, fresh rosemary (use fingers to slide leaves off the stems), and TWO popcorn kernels in a 3 Quart covered sauce pan
Heat until two kernels pop (about 1-2 minutes)
Carefully put remainder of kernels in pan
Pop until popping kernel sound slows down -usually around 1-2 minutes
Pour popped kernels in bowl
Cut up butter and place into the same hot pan you used to cook the kernels
Cook until butter is melted and foamy brown - about 30 seconds - stirring constantly
Dribble by teaspoon onto popped kernels
Mix dried thyme, rosemary, and salt (to taste) into popcorn
Shake bowl to make sure all kernels are covered
ENJOY!!
