POPCORN WITH ROSEMARY-INFUSED OIL
Steps:
- Rosemary-Infused Oil: In a small, heavy saucepan, combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil reaches 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about two hours. Transfer the sprigs to a 4-ounce bottle or another small container, then add the oil. Seal the lid and refrigerate up to 1 month. Popcorn with Rosemary-Infused Oil: makes 8 cups In a large, heavy pot, stir the popcorn kernels and 3 tablespoons of the rosemary-infused oil. Cover and cook over medium-high heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. While the popcorn is cooking place 3-5 fresh sprigs of rosemary on a baking sheet in a 350 degree oven for about 3 minutes, or until lightly toasted, remove from oven and finely chop. Immediately transfer the popcorn to a large bowl. Toss the popcorn with the remaining tablespoon of oil. Sprinkle with salt and chopped rosemary to taste.
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