Rosemary Garlic Chilli Popcorn Recipes

ROSEMARY, GARLIC & CHILLI POPCORN

Rosemary, garlic & chilli popcorn image

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

Ingredients

2 tbsp rapeseed oil
2 garlic cloves , lightly bashed
1 tsp chipotle or other chilli flakes
½ small bunch of rosemary , finely chopped
150g popcorn kernels

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

Popcorn with Rosemary Infused Oil image

Provided by Giada De Laurentiis

Time 13m

Yield 16 servings

Number Of Ingredients 5

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)

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

Rosemary-Parmesan Popcorn image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 cup popcorn kernels
1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows
1 cup shredded Parmesan cheese
2 tablespoons kosher salt
2 cups olive oil
4 sprigs fresh rosemary

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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