Rosemary Popcorn With Pine Nuts
Give the usual popcorn an upscale twist with a double infusion of rosemary. Use leftover herb-flavored oil in salad dressings, marinades, or sauces.
Ingrediënten
Makes 14 cups
- 1 cup olive oil
- ½ cup unpopped popcorn kernels
- 12 6-inch rosemary sprigs, cut into 2-inch pieces
- 1½ teaspoons sea salt divided
- ½ cup pine nuts toasted
- 2 tablespoons coarsely chopped fresh rosemary
Instructies
- Heat olive 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 oil; discard rosemary sprigs.
- Place 3 tablespoons herb-flavored oil and popcorn kernels in a Dutch oven.
- Cook kernels, covered, over high heat, shaking the pan often 4 minutes or until popping begins to slow.
- Remove popcorn from heat, and let stand until the popping stops.
- Place popcorn in a large bowl.
- Add remaining salt, pine nuts, and chopped rosemary, and toss.
- Serve immediately.
Notes / Tips / Wine Advice:
Quick-and-Easy Asian Popcorn: Omit steeping kernels step. Substitute 2½ tablespoons dark sesame oil plus ½ tablespoon hot chili oil for olive oil, garlic salt for sea salt, and roasted cashew pieces for pine nuts.
Garlicky Basil-Parmesan Popcorn: Substitute basil for rosemary and ½ cup grated garlic-and-herb Parmesan cheese for pine nuts.
Note: For testing purposes only, we used Kraft Parm Plus Garlic Herb.
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