Popcorn With Rosemary Infused Oil - cooking recipe

Ingredients

1 cup popcorn
salt
Rosemary Infused Oil use 1/2 cup plus 2 T
1 cup olive oil
5 -6 sprigs fresh rosemary (each about 5 inches long)

Preparation

Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, 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.
Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.