Recipes

Rosemary Popcorn

Karen and Quinn Hatfield|

Rosemary Popcorn
4 (1 ratings)
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Karen and Quinn Hatfield tend to give out this classed-up popcorn around the holidays, but the simple recipe is perfect for home parties.
Servings
4
Ingredients
  • 1 cup garlic oil
  • 1 cup popcorn kernels
  • 3/4 cup shallot oil
  • 2 tablespoon finely chopped rosemary
  • salt, to taste
  • 2 cup vegetable oil
  • 1 cup peeled garlic cloves
  • 2 cup vegetable oil
  • 1 cup thinly sliced shallot
Directions
  1. 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.
  2. 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.
  3. 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.
 
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