Rosemary Garlic Chilli Popcorn Recipes
ROSEMARY, GARLIC & CHILLI POPCORN
Spice up popcorn with rosemary, chilli and garlic for a quick and easy snack. It's healthy, vegan and gluten-free
Provided by Sarah Lienard
Categories Snack
Time 20m
Number Of Ingredients 5
Steps:
- Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins.
- Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway.
Nutrition Facts : Calories 187 calories, Fat 7 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
POPCORN WITH ROSEMARY INFUSED OIL
Provided by Giada De Laurentiis
Time 13m
Yield 16 servings
Number Of Ingredients 5
Steps:
- 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.
- 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.
ROSEMARY-PARMESAN POPCORN
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
- Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
- Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
- Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
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