Rosemary Popcorn with Pine Nuts

Rosemary Popcorn With Pine Nuts Recipe

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Jamallah Bergman


This makes for a pretty big batch of popcorn.....about 14 cups worth. So what you can do is share the wealth and give some away to friends.

★★★★★ 1 vote
14 cups popcorn


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.

About Rosemary Popcorn with Pine Nuts

Course/Dish: Popcorn
Other Tag: Quick & Easy