Popcorn With Rosemary Infused Oil
- ROSEMARY INFUSED OIL:
- 1 cup popcorn kernels
- 1/2 cup Rosemary Infused Oil plus
- 2 tablespoons Rosemary Infused Oil (listed below)
- Salt to taste
- 1 cup olive oil
- 5 fresh 5"-long rosemary sprigs - (to 6)
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. (Makes 1 cup)
This recipe yields 16 servings.