Popcorn with Rosemary Infused Oil
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 150
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 53
- Total: 13 min
- Prep: 3 min
- Cook: 10 min
Ingredients
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:
- 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.