Rosemary Popcorn With Pine Nuts

Southern Living
This savory recipe from chef Sheri Clark in Atlanta is one of James's favorite ways to use fresh rosemary.
Makes 14 cups


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1 cup olive oil
1/2 cup unpopped popcorn kernels
12 (6-inch) rosemary sprigs, cut into 2-inch pieces
1 1/2 teaspoons sea salt, divided
1/2 cup pine nuts, toasted
2 tablespoons coarsely chopped fresh rosemary


Cook oil in a small saucepan over low heat 3 minutes.

Add popcorn kernels, rosemary sprigs, and 1 teaspoon sea salt. Remove mixture from heat; cover and let stand at room temperature 48 hours.

Drain kernels, reserving 3 tablespoons oil; discard rosemary sprigs.

Place 3 tablespoons reserved olive oil and popcorn kernels in a large Dutch oven.

Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow down. Remove popcorn from heat, and let stand 2 minutes or until popping stops.

Place popcorn in a large bowl.

Add remaining 1/2 teaspoon salt, pine nuts, and chopped rosemary, and toss. Serve immediately.

Created date

April 2004