Herbed Popcorn

Recipe by ellie_
READY IN: 48hrs 7mins
YIELD: 14 cups
UNITS: US

INGREDIENTS

Nutrition
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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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