rosemary popcorn with pine nuts

Name: Rosemary Popcorn with Pine Nuts
Yield: 14
Ingredients: 1 cup(s) olive oil; 1/2 cup(s) unpopped popcorn kernels; 12 sprig(s) rosemary sprigs (6 inch each),cut into 2 in pieces; 1 1/2 teaspoon(s) sea salt,divided; 1/2 cup(s) pine nuts,toasted; 2 tablespoon(s) coarsely chopped fresh rosemary

(1 RATING)

26 Pinches

Jamallah Bergman

Atlanta, GA

Updated on Oct 28, 2010

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.

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yield 14 cups popcorn

Ingredients

1 cup olive oil
1/2 cup unpopped popcorn kernels
12 sprigs rosemary sprigs (6 inch each),cut into 2 in pieces
1 1/2 teaspoons sea salt,divided
1/2 cup pine nuts,toasted
2 tablespoons coarsely chopped fresh rosemary

How To Make rosemary popcorn with pine nuts

Step 1

In 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.

Step 2

Drain kernels, reserving oil;discard rosemary.
Step 3

Place 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.
Step 4

Combine popcorn,remaining salt,pine nuts and rosemary in a large bowl. Store in an airtight container.
Step 5

Basil,Garlic and Parmesan Popcorn: Substitute basil for rosemary and 1/2 cup grated garlic and herb Parmesan cheese for pine nuts.
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