Popcorn with Rosemary Infused Oil
This mouth-watering recipe is ready in just 13 minutes and the ingredients detailed below can serve up to 16 people.
Ingredients
Method
Stir the popcorn kernels and 100ml 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 two tablespoons oil. Sprinkle with salt, to taste, and serve.
For the rosemary oil:
Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about five minutes.
Remove from the heat and leave to cool to room temperature. Transfer the rosemary sprigs to a 220ml bottle. Add the oil and seal the lid. Refrigerate for up to 1 month.
Yield: 220ml
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Overall Rating:
4.80
(17)
