Categories: Appetizers- snacks

Ingredients

• 1 cup olive oil
• 1/2 cup un-popped popcorn kernel
• 12 (6-inch) rosemary sprigs, cut into 2-inch pieces
• 1 1/2 tsp. sea salt, divided
• 1/2 cup pine nuts, toasted
• 2 Tbsp. coarsely chopped fresh rosemary

Directions

1. Cook olive oil in a small saucepan over low heat 3 minutes. Add popcorn kernels, rosemary sprigs, and1 tsp. sea salt. Remove mixture from heat; cover and let stand at room temperature 48 hours.

2. Drain kernels, reserving oil; discard rosemary sprigs.

3. Place 3 Tbsp. herb-flavored oil and popcorn kernels in a Dutch oven. Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping stops

4. Place popcorn in a large bowl. Add remaining salt, pine nuts, and chopped rosemary, and toss. Serve immediately.

5. makes 14 cups

6. Quick-and-Easy Asian Popcorn:

7. Omit steeping kernels step. Substitute 2 1/2 Tbsp. dark sesame oil plus 1/2 Tbsp. hot chili oil for olive oil, garlic salt for seas salt, and roasted cashew for pine nuts.

8. Basil, Garlic and Parmesan Popcorn:

9. Substitute basil for rosemary and 1/2 cup grated garlic-and-herb Parmesan cheese for pine nuts.

Email to a friend | Print this recipe | Back