Ingredients

• 1 cup popcorn kernels
• 1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows
• Salt
• 1 cup olive oil
• 5 to 6 fresh rosemary sprigs (each 5 inches long)

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Instructions

1. Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
2. Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.