1. Heat olive oil in a small saucepan over low heat 3 minutes. Add popcorn kernels, rosemary sprigs, and 1 teaspoons sea salt. 2. Remove mixture from heat; cover and let stand at room temperature 48 hours. 3. Drain kernels, reserving oil; discard rosemary sprigs. 4. Place 3 tbls. of the herb flavored oil in a Dutch oven(I use a high sided cast iron skillet). 5. Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow. Remove popcorn from heat, and let stand 2 minutes or until popping stops. 6. Place popcorn in a large bowl. Add remaining salt, pine nuts, and chopped rosemary, and toss. 7. Serve immediately. Enjoy! 8. Variation: 9. For quick and easy Asian popcorn, omit steeping kernels step. Substitute 2 1/2 tbls. dark sesame oil plus 1/2 tbls. hot chili oil for olive oil. ---------------------------------------------------------------------------
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