4
1 rating

Rosemary Popcorn

By

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
3016
Calories Per Serving

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.