Popcorn With Rosemary Infused Oil

1. 1

   Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, shaking the pot halfway through cooking, about 3 minutes.

2. 2

   Immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil.

3. 3

   sprinkle with salt, to taste, and serve.

4. 4

   Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.

5. 5

   Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.