Directions:
- Heat oil in a small saucepan over low heat for 3 minutes.
- Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
- Remove from heat and let stand at room temperature for 48 hours.
- Drain kernels, reserving 3 tablespoons oil, discard rosemary.
- In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
- Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.
- Remove from heat.
- Let stand 2 minutes or until popping stops.
- Place popcorn in a large bowl.
- Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.
- Toss.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 721.59 Kcal (3021 kJ) | ||
| Calories from fat | 618.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.72g | 106% | |
|---|---|---|---|
| Sodium | 874.96mg | 36% | |
| Potassium | 194.65mg | 4% | |
| Total Carbs | 24.48g | 8% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 5.67g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 2mg | 11% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 677.21 Kcal (2835 kJ) | ||
| Calories from fat | 580.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.5g | 106% | |
|---|---|---|---|
| Sodium | 821.15mg | 36% | |
| Potassium | 182.68mg | 4% | |
| Total Carbs | 22.97g | 8% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 4.49g | 19% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.9mg | 11% | |
| Calcium | 10.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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