Popcorn with Rosemary Infused Oil

• 1 cup popcorn kernels
• 1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows
• Salt
• 1 cup olive oil
• 5 to 6 fresh rosemary sprigs (each 5 inches long)

1. Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot.
2. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes.
3. Immediately transfer the popcorn to a large serving bowl.
4. Toss the popcorn with the remaining 2 tablespoons oil.
5. Sprinkle with salt, to taste, and serve.
6. Combine the oil and rosemary in a heavy small saucepan.
7. Cook over medium-low heat for about 5 minutes.
8. Remove from the heat and let cool to room temperature.
9. Transfer the sprigs to a 4-ounce bottle or cruet.
10. Add the oil and seal the lid.
11. Refrigerate for up to 1 month.
12. Yield: 1 cup

popcorn kernels, rosemary, salt, olive oil, rosemary sprigs

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/popcorn-with-rosemary-infused-oil-recipe.html (may not work)