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Rosemary Popcorn With Pine Nuts

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.

Southern Living APRIL 2004

  • Yield: Makes 14 cups


  • 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.