Recipe courtesy of Giada De Laurentiis
Popcorn with Rosemary Infused Oil
Total:
13 min
Prep:
3 min
Cook:
10 min
Yield:
16 servings
Level:
Easy
Total:
13 min
Prep:
3 min
Cook:
10 min
Yield:
16 servings
Level:
Easy
Total:
13 min
Prep:
3 min
Cook:
10 min
Yield:
16 servings
Level:
Easy

Ingredients

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

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.

Rosemary Infused Oil:

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.

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