Popcorn With Rosemary Infused Oil

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 1 cup popcorn
• salt
• 1 cup olive oil
• 5 -6 sprigs fresh rosemary (each about 5 inches long)

Recipe

• 1 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.
• 2 immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil.
• 3 sprinkle with salt, to taste, and serve.
• 4 rosemary infused oil:combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
• 5 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.