Popcorn with Rosemary Infused Oil (Giada De Laurentiis) |
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Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 16 |
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Ingredients:
1 cup popcorn kernels |
1/2 cup plus 2 tablespoons rosemary infused oil, recipe follows |
salt |
1 cup olive oil |
5 to 6 fresh rosemary sprigs (each 5 inches long) |
Directions:
1. 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.
2. Rosemary Infused Oil:
3. 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.
4. Yield: 1 cup
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