Rosemary Popcorn With Pine Nuts

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

Yield: Makes 14 cups
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rosemary Popcorn With Pine Nuts Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy