Popcorn with Rosemary Infused Oil

Name: Popcorn with Rosemary Infused Oil
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H13M0.000S
Yield: 16 servings
Cuisine: american
Ingredients: 1 cup popcorn kernels; 1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows; Salt; 1 cup olive oil; 5 to 6 fresh rosemary sprigs (each 5 inches long)

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Level: Easy
Total: 13 min

Prep: 3 min
Cook: 10 min

Yield: 16 servings

Level: Easy
Total: 13 min

Prep: 3 min
Cook: 10 min

Yield: 16 servings

Ingredients

Deselect All

1 cup popcorn kernels

1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows

Salt

Rosemary Infused Oil:

1 cup olive oil

5 to 6 fresh rosemary sprigs (each 5 inches long)

Directions

Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.

Rosemary Infused Oil:

Yield: 1 cup

Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.