Chop rosemary and add to sea salt. Set aside.

In a large pot, add olive oil and garlic over medium heat. Let the garlic infuse the olive oil for 1-2 minutes before adding the kernels. Add in kernels and cover with lid slightly ajar. Let the kernels pop until they take 2-3 seconds between pops. Add to plastic bag or large bowl and toss in sea salt and rosemary mixture.