This is from chef Sheri Clark of Dish restaurant in Atlanta, Georgia via Southern Living magazine. Savory, crunchy puffs of corn, these are irresistible! The herb flavored oil needs to steep 48 hrs., so make a few days before you make the popcorn. Use the leftover herb flavored oil in salad dressings, marinades, sauces, or as a condiment with French bread. I have also put in a variation for Asian popcorn.
My Private Note
Units: US | Metric
- 1Heat olive oil in a small saucepan over low heat 3 minutes. Add popcorn kernels, rosemary sprigs, and 1 teaspoons sea salt.
- 2Remove mixture from heat; cover and let stand at room temperature 48 hours.
- 3Drain kernels, reserving oil; discard rosemary sprigs.
- 4Place 3 tbls. of the herb flavored oil in a Dutch oven(I use a high sided cast iron skillet).
- 5Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow. Remove popcorn from heat, and let stand 2 minutes or until popping stops.
- 6Place popcorn in a large bowl. Add remaining salt, pine nuts, and chopped rosemary, and toss.
- 7Serve immediately. Enjoy!
- 9For quick and easy Asian popcorn, omit steeping kernels step. Substitute 2 1/2 tbls. dark sesame oil plus 1/2 tbls. hot chili oil for olive oil.
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Nutritional Facts for Rosemary Popcorn With Pine Nuts
Serving Size: 1 (300 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 169.1
- Calories from Fat 168
- Total Fat 18.7 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 249.6 mg
- Total Carbohydrate 0.6 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 0.6 g
The following items or measurements are not included: