- 1 cup popcorn kernels
- 1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows
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:
- 1 cup olive oil
- 5 to 6 fresh rosemary sprigs (each 5 inches long)