Rosemary Popcorn with Pine Nuts

★★★★★ 1 Review
pmyodb1 avatar
By Jamallah Bergman
from Atlanta, GA

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.

serves 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

How To Make

  • 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.
  • 2
    Drain kernels, reserving oil;discard rosemary.
  • 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.
  • 4
    Combine popcorn,remaining salt,pine nuts and rosemary in a large bowl. Store in an airtight container.
  • 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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