Rosemary Popcorn With Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This savory recipe from chef Sheri Clark in Atlanta is one of James's favorite ways to use fresh rosemary. Ingredients:
1 cup olive oil |
1/2 cup unpopped popcorn kernels |
12 (6-inch) rosemary sprigs, cut into 2-inch pieces |
1 1/2 teaspoons sea salt, divided |
1/2 cup pine nuts, toasted |
2 tablespoons coarsely chopped fresh rosemary |
Directions:
1. Cook oil in a small saucepan over low heat 3 minutes.
2. Add popcorn kernels, rosemary sprigs, and 1 teaspoon sea salt. Remove mixture from heat; cover and let stand at room temperature 48 hours.
3. Drain kernels, reserving 3 tablespoons oil; discard rosemary sprigs.
4. Place 3 tablespoons reserved olive oil and popcorn kernels in a large Dutch oven.
5. 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.
6. Place popcorn in a large bowl.
7. Add remaining 1/2 teaspoon salt, pine nuts, and chopped rosemary, and toss. Serve immediately.
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