Rosemary Popcorn

Staff Writer
Rosemary Popcorn

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
3016
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.

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.

Nutritional Facts

Total Fat
321g
100%
Sugar
4g
N/A
Saturated Fat
22g
100%
Protein
6g
13%
Carbs
40g
13%
Vitamin A
1µg
N/A
Vitamin B6
0.6mg
32.2%
Vitamin C
14mg
23%
Vitamin E
66mg
100%
Vitamin K
69µg
86%
Calcium
81mg
8%
Fiber
6g
24%
Folate (food)
23µg
N/A
Folate equivalent (total)
16µg
4%
Iron
2mg
11%
Magnesium
55mg
14%
Monounsaturated
222g
N/A
Niacin (B3)
0.8mg
4%
Phosphorus
166mg
24%
Polyunsaturated
66g
N/A
Potassium
358mg
10%
Sodium
987mg
41%
Thiamin (B1)
0.2mg
12.4%
Trans
2g
N/A
Zinc
1mg
9%