Popcorn with Rosemary Infused Oil

1. 1

   Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot.

2. 2

   Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes.

3. 3

   Immediately transfer the popcorn to a large serving bowl.

4. 4

   Toss the popcorn with the remaining 2 tablespoons oil.

5. 5

   Sprinkle with salt, to taste, and serve.

6. 6

   Combine the oil and rosemary in a heavy small saucepan.

7. 7

   Cook over medium-low heat for about 5 minutes.

8. 8

   Remove from the heat and let cool to room temperature.

9. 9

   Transfer the sprigs to a 4-ounce bottle or cruet.

10. 10

    Add the oil and seal the lid.

11. 11

    Refrigerate for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.