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Rosemary Popcorn With Pine Nuts

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


  • 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

How to Make It

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

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

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

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

  5. 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.

  6. Place popcorn in a large bowl.

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

Dish Restaurant, Atlanta, Georgia