Heat the popcorn & oil in a stove top popper or heavy bottom pot with lid, over medium-high heat

When popcorn starts to pop, cover the pot and continue to cook until all the popcorn pops – shake the pot occasionally, you want to keep it moving, do not let it sit or it will burn

Pour popped corn into a large bowl, set aside

In a medium sauté pan over medium-high heat, melt margarine

Remove pan from heat

Add rosemary and mix well

Pour over popcorn

Season with salt & black pepper to taste

Toss and serve