Rosemary Popcorn With Pine Nuts Recipes

Steps:

• Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside., Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.

Steps:

• In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
• Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.

Steps:

• Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
• Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
• Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
• Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.

Steps:

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

Steps:

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

Steps:

• Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins.
• Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway.

Steps:

• 1. In a small saucepan, cook oil over low heat 3 minutes. Add popcorn kernels,rosemary, and 1 tsp sea salt. Remove mixture from heat; cover and let stand at room temp 48 hours.
• 2. Drain kernels, reserving oil;discard rosemary.
• 3. Place 3 tbsp flavored oil and popcorn kernels in a Dutch oven. Cook,covered,over high heat, shaking pan often for 4 minutes until popping begins to slow. Remove from heat; let stand 2 minutes or until popping stops.
• 4. Combine popcorn,remaining salt,pine nuts and rosemary in a large bowl. Store in an airtight container.
• 5. Basil,Garlic and Parmesan Popcorn: Substitute basil for rosemary and 1/2 cup grated garlic and herb Parmesan cheese for pine nuts.