Rosemary Popcorn With Pine Nuts

• 1 cup olive oil
• 12 cup unpopped popcorn
• 12 (16 inch) rosemary sprigs, cut into 2 inch pieces
• 1 12 teaspoons sea salt, divided
• 12 cup pine nuts, toasted
• 2 tablespoons fresh rosemary, coarsely chopped

1. Heat olive oil in a small saucepan over low heat 3 minutes.
2. Add popcorn kernels, rosemary sprigs, and 1 teaspoons sea salt.
3. Remove mixture from heat; cover and let stand at room temperature 48 hours.
4. Drain kernels, reserving oil; discard rosemary sprigs.
5. Place 3 tbls.
6. of the herb flavored oil in a Dutch oven(I use a high sided cast iron skillet).
7. Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow.
8. Remove popcorn from heat, and let stand 2 minutes or until popping stops.
9. Place popcorn in a large bowl.
10. Add remaining salt, pine nuts, and chopped rosemary, and toss.
11. Serve immediately.
12. Enjoy!
13. Variation:.
14. For quick and easy Asian popcorn, omit steeping kernels step.
15. Substitute 2 1/2 tbls.
16. dark sesame oil plus 1/2 tbls.
17. hot chili oil for olive oil.

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

Taken from www.food.com/recipe/rosemary-popcorn-with-pine-nuts-459313 (may not work)