Popcorn with ROSEMARY-INFUSED OIL
- ½ cup popcorn kernels
- 4 tablespoons Rosemary-Infused Oil
- Salt
Instructions:
If you’re tired of buttered popcorn, try a new flavor. The rosemary oil makes this version elegant and sophisticated. I love it with lots of salt.
- In a Large, heavy pot, stir the popcorn kernels and 3 tablespoons of the rosemary-infused oil. Cover and cook over medium-high heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes.
- Immediately transfer the popcorn to a large bowl. Toss the popcorn with the remaining tablespoon of oil. Sprinkle with salt to taste, and serve.