Rosemary Popcorn With Pine Nuts

1. 1

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

2. 2

   Add popcorn kernels, rosemary sprigs, and 1 teaspoons sea salt.

3. 3

   Remove mixture from heat; cover and let stand at room temperature 48 hours.

4. 4

   Drain kernels, reserving oil; discard rosemary sprigs.

5. 5

   Place 3 tbls.

6. 6

   of the herb flavored oil in a Dutch oven(I use a high sided cast iron skillet).

7. 7

   Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow.

8. 8

   Remove popcorn from heat, and let stand 2 minutes or until popping stops.

9. 9

   Place popcorn in a large bowl.

10. 10

    Add remaining salt, pine nuts, and chopped rosemary, and toss.

11. 11

    Serve immediately.

12. 12

    Enjoy!

13. 13

    Variation:.

14. 14

    For quick and easy Asian popcorn, omit steeping kernels step.

15. 15

    Substitute 2 1/2 tbls.

16. 16

    dark sesame oil plus 1/2 tbls.

17. 17

    hot chili oil for olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.