Popcorn With Rosemary Infused Oil

Recipe by Barb G.
READY IN: 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, shaking the pot halfway through cooking, about 3 minutes.
  • Immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil.
  • sprinkle with salt, to taste, and serve.
  • Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
  • Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.