Popcorn with Rosemary Infused Oil

  • Preparation Time3 mins
  • Cooking Time10 mins
  • Serves16
  • DifficultyEasy
225g popcorn kernels
110ml plus 2 tbsp rosemary infused oil, recipe follows
Rosemary infused oil:
220ml olive oil
Salt
5 to 6 fresh rosemary sprigs (each 12.5cm long)
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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