Rosemary Popcorn with Pine Nuts
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- 1 c
- olive oil
- 1/2 c
- unpopped popcorn kernels
- 12 sprig(s)
- rosemary sprigs (6 inch each),cut into 2 in pieces
- 1 1/2 tsp
- sea salt,divided
- 1/2 c
- pine nuts,toasted
- 2 Tbsp
- coarsely chopped fresh rosemary
1In a small saucepan, cook oil over low heat 3 minutes. Add popcorn kernels,rosemary, and 1 tsp sea salt. Remove mixture from heat; cover and let stand at room temp 48 hours.
2Drain kernels, reserving oil;discard rosemary.
3Place 3 tbsp flavored oil and popcorn kernels in a Dutch oven. Cook,covered,over high heat, shaking pan often for 4 minutes until popping begins to slow. Remove from heat; let stand 2 minutes or until popping stops.
4Combine popcorn,remaining salt,pine nuts and rosemary in a large bowl. Store in an airtight container.
5Basil,Garlic and Parmesan Popcorn:
Substitute basil for rosemary and 1/2 cup grated garlic and herb Parmesan cheese for pine nuts.