Herbed Popcorn
photo by Rita1652
- Ready In:
- 48hrs 7mins
- Ingredients:
- 6
- Yields:
-
14 cups
ingredients
- 1 cup olive oil
- 1⁄2 cup unpopped popcorn
- 12 sprigs rosemary, cut into 6-inch long pieces
- 1 1⁄2 teaspoons sea salt, divided
- 1⁄2 cup pine nuts, optional
- 2 tablespoons coarsely chopped fresh rosemary
directions
- Heat oil in a small saucepan over low heat for 3 minutes.
- Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
- Remove from heat and let stand at room temperature for 48 hours.
- Drain kernels, reserving 3 tablespoons oil, discard rosemary.
- In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
- Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.
- Remove from heat.
- Let stand 2 minutes or until popping stops.
- Place popcorn in a large bowl.
- Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.
- Toss.
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Reviews
-
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!
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>