Directions:
- Cook oil in a small saucepan over low heat 3 minutes.
- Add popcorn kernels, rosemary sprigs, and 1 teaspoon sea salt. Remove mixture from heat; cover and let stand at room temperature 48 hours.
- Drain kernels, reserving 3 tablespoons oil; discard rosemary sprigs.
- Place 3 tablespoons reserved olive oil and popcorn kernels in a large Dutch oven.
- Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow down. Remove popcorn from heat, and let stand 2 minutes or until popping stops.
- Place popcorn in a large bowl.
- Add remaining 1/2 teaspoon salt, pine nuts, and chopped rosemary, and toss. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2886.34 Kcal (12085 kJ) | ||
| Calories from fat | 2474.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 274.9g | 423% | |
|---|---|---|---|
| Sodium | 3499.83mg | 146% | |
| Potassium | 778.61mg | 17% | |
| Total Carbs | 97.91g | 33% | |
| Sugars | 3.88g | 16% | |
| Dietary Fiber | 19.14g | 77% | |
| Protein | 22.69g | 45% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 8.1mg | 45% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 677.21 Kcal (2835 kJ) | ||
| Calories from fat | 580.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.5g | 423% | |
|---|---|---|---|
| Sodium | 821.15mg | 146% | |
| Potassium | 182.68mg | 17% | |
| Total Carbs | 22.97g | 33% | |
| Sugars | 0.91g | 16% | |
| Dietary Fiber | 4.49g | 77% | |
| Protein | 5.32g | 45% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 1.9mg | 45% | |
| Calcium | 10.1mg | 4% | |
* 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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