Friday, September 4, 2009

Popcorn with Rosemary Infused Oil

I don't make microwave popcorn anymore. So long butter. This is my favorite popcorn now. It is so addicting. Who knew that rosemary was the secret to amazing popcorn. Well, I guess Giada DeLaurentis knew. If you live in Arizona, rosemary grows very well here. So you can always have fresh rosemary on hand!

Popcorn with Rosemary Infused Oil

1 cup popcorn kernels
1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows

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 cup olive oil
5 to 6 fresh rosemary sprigs (each 5 inches long)
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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