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Popcorn with Rosemary Infused Oil


  • Popcorn

  • 1 cup popcorn kernels

  • 0.5 cup plus 2 tablespoons Rosemary Infused Oil recipe below

  • Salt

  • Rosemary Infused Oil

  • 1 cup Olive Oil

  • 6 sprigs fresh Rosemary


  • Popcorn:

  • 1.

    Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, 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:

  • 1.

    Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

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