Rosemary Sea Salt Popcorn

Makes about 16 cups

¼   cup extra-virgin olive oil
1   whole sprig fresh rosemary, plus 1½
      tablespoons finely chopped rosemary
      leaves, divided
16 cups popped popcorn
¾  teaspoon flaky sea salt, plus more
     to taste
     freshly ground black pepper to taste

Nutritional information per 1-cup serving:
Calories 61 (54% from fat) · carb. 6g · pro. 1g · fat 4g · sat. fat 1g · chol. 0mg · sod. 111mg · calc. 1mg · fiber 1g

1. In a small skillet over medium heat, heat the
olive oil. Add the rosemary sprig to the hot oil
and let sizzle, flipping once, until darkened and
crisp, about 15 seconds per side. Transfer to a
paper towel to drain. Remove the infused oil
from the heat to cool.
2. In a large mixing bowl, toss the popcorn with
the rosemary oil, chopped rosemary, salt, and
pepper to taste. Toss until fully coated. Garnish
with the fried rosemary leaves from the
reserved sprig.
3. Season to taste with more salt, if desired. Serve
immediately.