Herbed Popcorn

1. 1

   Heat oil in a small saucepan over low heat for 3 minutes.

2. 2

   Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.

3. 3

   Remove from heat and let stand at room temperature for 48 hours.

4. 4

   Drain kernels, reserving 3 tablespoons oil, discard rosemary.

5. 5

   In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.

6. 6

   Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.

7. 7

   Remove from heat.

8. 8

   Let stand 2 minutes or until popping stops.

9. 9

   Place popcorn in a large bowl.

10. 10

    Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.

11. 11

    Toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.