My Favorite Popcorn

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 12 cup popcorn
• 2 teaspoons dried rosemary (optional)
• fresh ground black pepper (to taste)
• sea salt (to taste)

1. Heat oil and butter in a large pot.
2. When butter is melted or nearly so, add the remaining ingredients.
3. Cover pot.
4. Pop kernels over medium heat.
5. Once the kernels start popping, shake frequently.
6. Continue shaking until done, about 3 minutes.
7. There will be a difference in the rate of popping when it is done -- maybe 2-3 seconds between pops.
8. Don't wait until there are no more pops; kernels may start burning.
9. Remove from heat.
10. Put in a large bowl and enjoy!
11. Yield is 2.5 to 3 quarts.
12. NOTE: If you use a wok, make sure the lid fits within the wok.
13. If it overlaps the edge the drippings will go on your stove top and make a mess.
14. Also, when enough popcorn is popped to move the lid, lift it a little to make room under it -- be careful or the kernels will pop out :).

vegetable oil, butter, popcorn, rosemary, fresh ground black pepper, salt

Taken from www.food.com/recipe/my-favorite-popcorn-217837 (may not work)