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

Recipe by Southern Living April 2004

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Yield:
Makes 14 cups
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Ingredients

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Directions

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

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  • 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.

Source

Dish Restaurant, Atlanta, Georgia

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