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.
serves14 cups popcorn
unpopped popcorn kernels
rosemary sprigs (6 inch each),cut into 2 in pieces
1 1/2 tsp
coarsely chopped fresh rosemary
How To Make
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.
Drain kernels, reserving oil;discard rosemary.
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.
Combine popcorn,remaining salt,pine nuts and rosemary in a large bowl. Store in an airtight container.
Basil,Garlic and Parmesan Popcorn:
Substitute basil for rosemary and 1/2 cup grated garlic and herb Parmesan cheese for pine nuts.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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