Popcorn with Rosemary Infused Oil

TOTAL TIME: 13 min
Prep: 3 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 16 servings
LEVEL: Easy

ingredients

ROSEMARY INFUSED OIL:
  • 5 to 6 fresh rosemary sprigs (each 5 inches long)
  • 1 cup popcorn kernels
  • 1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows
  • Salt
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      Directions

      Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.

      Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

      Yield: 1 cup

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