Total Time
48hrs 7mins
Prep 48 hrs
Cook 7 mins

I found this easy snack recipe when looking for different ways to use garden herbs. Although I haven't made this yet I am planning on making this when rosemary is ready for use. Recipe source: Garden Guide 2004. Prep time includes 48 hours standing time.

Ingredients Nutrition

Directions

  1. Heat oil in a small saucepan over low heat for 3 minutes.
  2. Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
  3. Remove from heat and let stand at room temperature for 48 hours.
  4. Drain kernels, reserving 3 tablespoons oil, discard rosemary.
  5. In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
  6. Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.
  7. Remove from heat.
  8. Let stand 2 minutes or until popping stops.
  9. Place popcorn in a large bowl.
  10. Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.
  11. Toss.

Reviews

(1)
Most Helpful

The rosemary was just a hint which I think is a good thing. This cooked up pretty fast. With Microwave oven now a days you forget about stove top popcorn. This is a leaner way of having popcorn. You don`t open a bag full of who knows what (salt, Fat, Chemicals) when it comes out of the micro! Thanks for posting this!

Rita~ June 14, 2004

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