This one time at Cinetopia... I had a really good batch of popcorn! It was regular old popcorn, but they had a rosemary bacon butter pump that I took FULL advantage of. Every time I've gone to Cinetopia after that night, they didn't have the rosemary bacon butter again. Needless to say, I was very disappointed. This, of course, inspired me to make my own version. It's actually an extremely easy recipe, but it takes time to get the best flavor from your oil. I let my oil sit with the bacon and rosemary in it for a full week, and it had a perfect infusion of the smoky and aromatic flavors that I wanted. Really, you could use this idea and flavor the oil with anything you want. It could be a fun experiment!
Ingredients:
1/4 cup light olive oil
1 sprig of fresh rosemary
1 strip of cooked bacon
1/3 cup unpopped popcorn
3 tbsp cooking oil (I used vegetable)
1 tbsp grated parmesan cheese (if desired)
Make it!
1. Pour the olive oil in a container that you can tightly seal and place the bacon and rosemary in the oil. Allow the oil mixture to sit in a cool dry place for 1 week,
2. Taste test your oil to make sure the flavor is right. Let it sit a few more days if it needs to be stronger.
3. When the infused oil is ready, pour the vegetable oil and one corn kernel in a large port with a heavy lid.
4. After the corn kernel pops, pour in the remaining popcorn. Cover the pot and allow the corn to pop until you don't hear any more popping. Cook on medium high heat.
5. Carefully pour your popcorn in a bowl and drizzle with as much infused oil as you want. Watch out for the bacon and rosemary, you may want to strain them out.
6. Sprinkle grated parmesan cheese on top to add more salty goodness!
