Real Recipes From Real Home Cooks ®

rosemary popcorn with pine nuts

(1 rating)
Recipe by
Jamallah Bergman
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.

(1 rating)
yield 14 cups popcorn

Ingredients For rosemary popcorn with pine nuts

  • 1 c
    olive oil
  • 1/2 c
    unpopped popcorn kernels
  • 12 sprig
    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 rosemary popcorn with pine nuts

  • 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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