Rosemary Popcorn With Pine Nuts - olive oil

Method

• Heat olive oil in a small saucepan over low heat 3 minutes.
• Add popcorn kernels, rosemary sprigs, and 1 teaspoons sea salt.
• Remove mixture from heat; cover and let stand at room temperature 48 hours.
• Drain kernels, reserving oil; discard rosemary sprigs.
• Place 3 tbls.
• of the herb flavored oil in a Dutch oven(I use a high sided cast iron skillet).
• Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow.
• Remove popcorn from heat, and let stand 2 minutes or until popping stops.
• Place popcorn in a large bowl.
• Add remaining salt, pine nuts, and chopped rosemary, and toss.
• Serve immediately.
• Enjoy!
• Variation:.
• For quick and easy Asian popcorn, omit steeping kernels step.
• Substitute 2 1/2 tbls.
• dark sesame oil plus 1/2 tbls.
• hot chili oil for olive oil.