Rosemary Popcorn

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I love popcorn.  I know it’s not considered a dessert but in our home we eat it for dessert pretty often.  One way to make it even better is by popping it with infused oil.  Rosemary is my favorite and once you try this you’ll agree.  It is so addictive.  We’ve had a number of different poppers, including a fancy pot with crank on top to stir but a plain ol pot will do just fine.  If you want to air pop your popcorn you could do that and just drizzle with the oil when it’s done popping, but cooking the kernels in the oil really gets the flavor in there.  Now if you’ll excuse me, I need to go make popcorn.

ROSEMARY POPCORN

For Rosemary infused olive oil:
1 cup olive oil
3 to 5 rosemary sprigs

For popcorn:
1 cup popcorn kernels
1/2 cup olive oil
sea salt and/or grated Parmesan cheese

Heat the oil and rosemary in a small pot over medium high heat.  Once it reaches a simmer continue to cook for 5 minutes.  Let cool and strain.  Store in the refrigerator until ready to use.

To pop popcorn pour 1/2 cup rosemary oil in a large pot.  Place over medium heat and add a couple kernels.  Cover pot and wait for both kernels to pop.
Once they have all popped you know the oil is hot enough.  Remove popped kernels and add the 1/2 cup of kernels and cover.  Shake occasionally until kernels have stopped popping.
Drizzle with additional rosemary oil and sprinkle with sea salt and /or grated Parmesan cheese.

Rosemary Popcorn

Ingredients

    For Rosemary infused olive oil:
  • 1 cup olive oil
  • 3 to 5 rosemary sprigs
    For popcorn:
  • 1 cup popcorn kernels
  • 1/2 cup olive oil
  • sea salt and/or grated Parmesan cheese

Instructions

  • Heat the oil and rosemary in a small pot over medium high heat. Once it reaches a simmer continue to cook for 5 minutes. Let cool and strain. Store in the refrigerator until ready to use.
  • To pop popcorn pour 1/2 cup rosemary oil in a large pot. Place over medium heat and add a couple kernels. Cover pot and wait for both kernels to pop.
  • Once they have all popped you know the oil is hot enough. Remove popped kernels and add the 1/2 cup of kernels and cover. Shake occasionally until kernels have stopped popping.
  • Drizzle with additional rosemary oil and sprinkle with sea salt and /or grated Parmesan cheese.
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