Herbed Popcorn - cooking recipe

Ingredients

1 cup olive oil
1/2 cup unpopped popcorn
12 sprigs rosemary, cut into 6-inch long pieces
1 1/2 teaspoons sea salt, divided
1/2 cup pine nuts, optional
2 tablespoons coarsely chopped fresh rosemary

Preparation

Heat oil in a small saucepan over low heat for 3 minutes.
Add popcorn kernels, rosemary sprigs and 1 teaspoon salt to oil.
Remove from heat and let stand at room temperature for 48 hours.
Drain kernels, reserving 3 tablespoons oil, discard rosemary.
In a large dutch oven place the 3 tablespoons of reserved oil and add corn kernels.
Cover pan and cook for 4 minutes over high heat, shaking pan often (or corn will burn) until popping begins to slow down.
Remove from heat.
Let stand 2 minutes or until popping stops.
Place popcorn in a large bowl.
Add remaining 1/2 teaspoon salt, pine nuts (if desired) and chopped rosemary.
Toss.