Rosemary Popcorn

My friend Sherry has been reminding me that I promised you my Rosemary Popcorn recipe, so here it is!

My husband makes stove top popcorn almost EVERY night.  Some nights we make it a little extra special by making Rosemary Popcorn.  I hope you enjoy it!

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Heat olive oil in medium saucepan and place rosemary in the bottom.  Let the rosemary stalk steep in the oil for around 5 minutes.  The rosemary will start to almost “fry” in the oil.  You are infusing the oil with the rosemary flavor.

Remove the rosemary stem and discard. Pour half of the oil out into a ramekin to pour over popped popcorn later.

In a heated pan, pour corn kernels, cover with lid.  Watch carefully and once all kernels have popped, remove and transfer to a large serving bowl.  Drizzle with rosemary oil and salt.

Rosemary Popcorn

 

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Ingredients

• ½ cup corn kernals
• ⅓ cup olive oil
• 1 stalk rosemary
• real salt or kosher salt

Instructions

1. Heat olive oil in medium saucepan and place rosemary in the bottom.
2. Let the rosemary stalk steep in the oil for around 5 minutes.
3. The rosemary will start to almost “fry” in the oil. You are infusing the oil with the rosemary flavor.
4. Remove the rosemary stem and discard.
5. Pour half of the oil out into a ramekin to pour over popped popcorn later.
6. In a heated pan, pour corn kernels, cover with lid.
7. Watch carefully and once all kernels have popped, remove and transfer to a large serving bowl. Drizzle with rosemary oil and salt.

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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.