Instructions: Cook olive oil in a small saucepan over low heat 3 minutes. Add popcorn kernels, rosemary sprigs, and 1 teaspoon sea salt. Remove mixture from heat; cover and let stand at room temperature 48 hours.

Drain kernels, reserving oil; discard rosemary sprigs. Place 3 tablespoons herb-flavored oil and popcorn kernels in a Dutch oven. Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow. Remove popcorn from heat, and let stand 2 minutes or until popping stops.

Place popcorn in a large bowl. Add remaining salt, pine nuts, and chopped rosemary, and toss. Serve immediately.

Quick-and-Easy Asian Popcorn: Omit steeping kernels step. Substitute 2 1/2 tablespoons dark sesame oil plus 1/2 tablespoon hot chili oil for olive oil, garlic salt for sea salt, and roasted cashew pieces for pine nuts.

Basil, Garlic, and Parmesan Popcorn: Substitute basil for rosemary and 1/2 cup grated garlic-and-herb Parmesan cheese for pine nuts.

This recipe yields 14 cups.

Comments: For testing purposes only, we used Kraft Parm Plus Garlic Herb for Parmesean cheese. Use leftover herb-flavored oil in salad dressings, marinades, sauces, or as a condiment with French bread.

Yield: 14 cups

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