Herbed Popcorn

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

1. Heat oil in a small saucepan over low heat for 3 minutes.
2. Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
3. Remove from heat and let stand at room temperature for 48 hours.
4. Drain kernels, reserving 3 tablespoons oil, discard rosemary.
5. In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
6. Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.
7. Remove from heat.
8. Let stand 2 minutes or until popping stops.
9. Place popcorn in a large bowl.
10. Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.
11. Toss.

olive oil, popcorn, rosemary, salt, pine nuts, fresh rosemary

Taken from www.food.com/recipe/herbed-popcorn-88083 (may not work)