Red Carpet-Worthy Popcorn Recipe

• 1/2 cup popcorn kernels
• 4 tablespoons Rosemary-Infused Oil (recipe follows)
• Salt
• 1/2 cup olive oil
• 3 fresh rosemary sprigs (each 5 inches long)
• 1/2 cup popcorn kernels
• 2 tablespoons canola oil
• 4 tablespoons unsalted butter, melted
• 2 1/2 to 3 teaspoons white truffle oil
• Salt
• 6 slices bacon
• 1/2 cup popcorn kernels
• 1/2 cup cheddar cheese, shredded
• Salt

1. In a large pot, combine the popcorn kernels and the rosemary oil. Cook over medium-high heat until the kernels have popped, shaking the pot periodically. Transfer the popcorn to a large bowl. Toss with remaining tablespoon of oil and sprinkle with salt.
2. Heat the oil and the rosemary in a small saucepan over low heat until the oil reaches 180u0b0F, or for about 5 minutes. Remove from heat and cool. Transfer oil and rosemary sprigs to a jar and refrigerate for up to 1 month.
3. Heat the oil in a large pot over medium heat. Add a few kernels and cover. When they pop, add the rest of the kernels and cover. Shake the pot over the heat and cook until the popping stops, about 3 or 4 minutes. Pour the popcorn into a large bowl.
4. In a small bowl, combine the butter and the truffle oil. Drizzle over the popcorn and season with salt.
5. In a large skillet, cook the bacon until crisp. Transfer the bacon to a plate, reserving 1/4 cup of the grease. Carefully pour the bacon grease into a large pot and heat over medium high heat until one or two tester kernels pop. Add the rest of the kernels and cook, shaking the pot, until the popping stops, about 4 minutes. Transfer the popcorn to a large bowl. Crumble the bacon slices and sprinkle them over the popcorn, along with the cheese. Season with salt and serve.

popcorn kernels, rosemary, salt, olive oil, rosemary sprigs, popcorn kernels, canola oil, unsalted butter, truffle oil, salt, bacon, popcorn kernels, cheddar cheese, salt

Taken from www.seriouseats.com/recipes/2008/02/red-carpetworthy-popcorn.html (may not work)