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Prep Time: 2880 Minutes Cook Time: 7 Minutes |
Ready In: 2887 Minutes Servings: 4 |
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I found this easy snack recipe when looking for different ways to use garden herbs. Although I haven't made this yet I am planning on making this when rosemary is ready for use. Recipe source: Garden Guide 2004. Prep time includes 48 hours standing time. Ingredients:
1 cup olive oil |
1/2 cup unpopped popcorn |
12 sprigs rosemary, cut into 6-inch long pieces |
1 1/2 teaspoons sea salt, divided |
1/2 cup pine nuts, optional |
2 tablespoons coarsely chopped fresh rosemary |
Directions:
1. Heat oil in a small saucepan over low heat for 3 minutes.
2. Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
3. Remove from heat and let stand at room temperature for 48 hours.
4. Drain kernels, reserving 3 tablespoons oil, discard rosemary.
5. In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
6. Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.
7. Remove from heat.
8. Let stand 2 minutes or until popping stops.
9. Place popcorn in a large bowl.
10. Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.
11. Toss.
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