Rosemary Popcorn With Pine Nuts

Directions

1. 1
   Heat olive oil in a small saucepan over low heat 3 minutes.
2. 2
   Add popcorn kernels, rosemary sprigs, and 1 teaspoons sea salt.
3. 3
   Remove mixture from heat; cover and let stand at room temperature 48 hours.
4. 4
   Drain kernels, reserving oil; discard rosemary sprigs.
5. 5
   Place 3 tbls.
6. 6
   of the herb flavored oil in a Dutch oven(I use a high sided cast iron skillet).
7. 7
   Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow.
8. 8
   Remove popcorn from heat, and let stand 2 minutes or until popping stops.
9. 9
   Place popcorn in a large bowl.
10. 10
    Add remaining salt, pine nuts, and chopped rosemary, and toss.
11. 11
    Serve immediately.
12. 12
    Enjoy!
13. 13
    Variation:.
14. 14
    For quick and easy Asian popcorn, omit steeping kernels step.
15. 15
    Substitute 2 1/2 tbls.
16. 16
    dark sesame oil plus 1/2 tbls.
17. 17
    hot chili oil for olive oil.