Herbed Popcorn

Directions

1. 1
   Heat oil in a small saucepan over low heat for 3 minutes.
2. 2
   Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
3. 3
   Remove from heat and let stand at room temperature for 48 hours.
4. 4
   Drain kernels, reserving 3 tablespoons oil, discard rosemary.
5. 5
   In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
6. 6
   Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.
7. 7
   Remove from heat.
8. 8
   Let stand 2 minutes or until popping stops.
9. 9
   Place popcorn in a large bowl.
10. 10
    Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.
11. 11
    Toss.