Rosemary Popcorn With Pine Nuts

Ingredients

• 2 tablespoons rosemary fresh coarsely chopped
• 1 cup olive oil 
• 0.5 cup pinenuts toasted
• 0.5 cup unpopped popcorn kernels 
• 12 sprigs rosemary cut into 2-inch pieces 6-inch
• 1.5 teaspoons sea salt divided

Equipment

• bowl
• frying pan
• sauce pan
• dutch oven

Directions

1. Cook oil in a small saucepan over low heat 3 minutes.
2. Add popcorn kernels, rosemary sprigs, and 1 teaspoon sea salt.
3. Remove mixture from heat; cover and let stand at room temperature 48 hours.
4. Drain kernels, reserving 3 tablespoons oil; discard rosemary sprigs.
5. Place 3 tablespoons reserved olive oil and popcorn kernels in a large Dutch oven.
6. Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow down.
7. Remove popcorn from heat, and let stand 2 minutes or until popping stops.
8. Place popcorn in a large bowl.
9. Add remaining 1/2 teaspoon salt, pine nuts, and chopped rosemary, and toss.
10. Serve immediately.