Rosemary Parmesan Popcorn

This Rosemary Parmesan Popcorn is a tasty, savory snack when you’re craving something salty. It only takes a few minutes to make on the stovetop! This homemade popcorn is so delicious!

Popcorn is one of my favorite snacks and I love making it on the stove! It’s easy to do and it’s also a very cheap snack! When you make it yourself, you can control exactly what you put in it, and you don’t have to worry about any weird, artificial ingredients.

While I love plain, salted popcorn, I wanted to take things up a notch and make Parmesan Rosemary Popcorn! I think this has such a lovely flavor and it’s perfect when you’re craving something salty.

How to Make Parmesan Rosemary Popcorn

Start by adding 2 tablespoons of oil and 1 sprig of fresh rosemary to a large pot. I recommend a large dutch oven, but any large pot will do.

Cook the oil and rosemary over low heat for 4 minutes. You may hear the oil sizzle or pop, which is fine. This will infuse the oil with rosemary.

Use a wooden slotted spoon to carefully remove the rosemary sprig from the oil. Be careful as it will be hot! Set the rosemary aside.

Add the popcorn kernels to the hot oil and immediately cover with a lid.

Turn heat to medium-high and pop the popcorn, shaking every few seconds to distribute the oil and to ensure the kernels on the bottom don’t burn. This should take 2-3 minutes. It’s ok if there are some unpopped kernels, just be careful not to burn the popcorn!

Transfer the popcorn to a very large bowl and sprinkle with salt. Toss the popcorn until coated.

Strip the rosemary leaves from the stem and finely chop. Sprinkle the rosemary over the popcorn. Finally, use a rasp style grater to finely grate Parmesan cheese over the popcorn.

Rosemary Parmesan Popcorn

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• Author: Liz Thomson
• Prep Time: 0 minutes
• Cook Time: 10 minutes
• Total Time: 10 minutes
• Yield: 12 cups 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Snack

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Description

This Rosemary Parmesan Popcorn is a deliciously salty, savory snack. It only takes a few minutes to make!

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Ingredients

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• 2 tablespoons vegetable oil or canola oil
• 1 large sprig of fresh rosemary
• 1/2 cup unpopped popcorn kernels
• 1/4 cup freshly grated Parmesan cheese
• Salt to taste

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Instructions

1. Add the oil and rosemary to a large pot or dutch oven.
2. Cook the oil and rosemary over low heat for 4 minutes. You may hear the oil sizzle or pop, which is fine. This will infuse the oil with rosemary.
3. Use a slotted spoon to carefully remove the rosemary sprig from the oil. Be careful as it will be hot! Set the rosemary aside.
4. Add the popcorn kernels to the hot oil and immediately cover with a lid.
5. Turn heat to medium-high and pop the popcorn, shaking every few seconds to distribute the oil and to ensure the kernels on the bottom don’t burn, about 2-3 minutes.
6. Transfer the popcorn to large bowl and sprinkle with salt. Toss the popcorn until coated.
7. Strip the rosemary leaves from the stem and finely chop the leaves. Sprinkle the chopped rosemary over the popcorn. 
8. Sprinkle with grated Parmesan cheese.

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Substitution Ideas

If you want to make this recipe vegan, try using nutritional yeast instead of Parmesan cheese. You’ll still get that cheesy flavor without any actual cheese!

Looking for more tasty snack ideas? Try one of these easy recipes!

Everything Bagel Hummus

Baked Feta Cheese with Tomatoes

For a fun cheesy flovored popcorn try this nutritional yeast popcorn. What’s your favorite type of popcorn?