Rosemary Popcorn

Rosemary Popcorn
Staff Writer

Photo Modified: Flickr/Migle

Karen and Quinn Hatfield tend to give out this classed-up popcorn around the holidays, but the simple recipe is perfect for home parties.

4
Servings
1211
Calories Per Serving
Deliver Ingredients

Ingredients

For the popcorn

  • 1  Cup  garlic oil
  • 1  Cup  popcorn kernels
  • 3/4  Cups  shallot oil
  • 2  Tablespoons  finely chopped rosemary
  • Salt, to taste

For the garlic oil

  • 2  Cups  vegetable oil
  • 1  Cup  peeled garlic cloves

For the shallot oil

  • 2  Cups  vegetable oil
  • 1  Cup  thinly sliced shallot

Directions

For the popcorn

Combine 1 cup garlic oil and 1 cup popcorn kernels in a large pot with a lid (preferably 12 quarts or larger). Place over medium heat, shaking constantly until all kernels have popped. Remove from heat and drizzle in shallot oil. Toss with rosemary and salt to taste.

For the garlic oil

In a 250-degree oven, put the oil and cloves in an ovenproof container and cook for about 1-1.5 hours until garlic is tender, but not too dark (light golden color). Reserve the cloves for other use.

For the shallot oil

In a 250-degree oven, put the oil and shallots in an ovenproof container and cook for about 1-1.5 hours. Shallots should not pick up any color.

Nutritional Facts

Total Fat
118g
100%
Sugar
1g
1%
Saturated Fat
16g
67%
Cholesterol
36mg
12%
Carbohydrate, by difference
30g
23%
Protein
13g
28%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
35µg
39%
Calcium, Ca
20mg
2%
Choline, total
37mg
9%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
19µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
68mg
21%
Niacin
3mg
21%
Phosphorus, P
202mg
29%
Selenium, Se
10µg
18%
Sodium, Na
525mg
35%
Water
78g
3%
Zinc, Zn
3mg
38%

Rosemary Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Rosemary Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.