Herbed Popcorn

Submitted by ellie_

"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."

 

• 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

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

[Rita1652]

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!