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.
PrintRosemary Parmesan Popcorn
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 cups 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Snack
Description
This Rosemary Parmesan Popcorn is a deliciously salty, savory snack. It only takes a few minutes to make!
Ingredients
- 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
Instructions
- Add the oil and rosemary to a large pot or dutch oven.
- 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 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, about 2-3 minutes.
- Transfer the popcorn to large bowl and sprinkle with salt. Toss the popcorn until coated.
- Strip the rosemary leaves from the stem and finely chop the leaves. Sprinkle the chopped rosemary over the popcorn.Â
- Sprinkle with grated Parmesan cheese.
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!
Baked Feta Cheese with Tomatoes
For a fun cheesy flovored popcorn try this nutritional yeast popcorn. What’s your favorite type of popcorn?
Oh many this sounds divine! I wish I could eat popcorn, bc I sooo wants some. *Sad face!*
I have never thought to add rosemary to my popcorn, but I am definitely going to give that a try the next time I pop some up! Awesome idea. I think I add in some nutritional yeast in place of the parmesan too!
Mmmm I like adding that as well! I haven’t gotten Alex on board with it yet, though 😉
though i’ve never had rosemary on popcorn, i know i’d love this!
I make something very similar. I have a rosemary herb seasoning blend. I make my popcorn in a brown paper bag in the microwave. I dump it into a bowl and then add a little garlic grapeseed oil, the rosemary spice blend and top with some shredded parmesan. It’s my favorite way to eat popcorn!
Oh yum!!! I’ve tried making it in a brown paper bag before but I was unsuccessful. I’ll have to try it again!
Haha I’m guilty of grabbing the funky cheese topping for popcorn, but smart choice to opt for a healthier version! My favorite type of popcorn is the dessert kind with white chocolate!
The gourmet popcorn flavours are so popular right now. Your version sounds like a lovely healthy snack.
I’ve been on such a popcorn kick lately- love the twist
I’m a popcorn lover and this looks like a interesting recipe..Eek..I’ve never heard of truffle oil. Just goes to show there’s always something new to learn.
Funny you posted this because I just finished my popcorn kernels last night and added more to my shopping list! Love popcorn anyway possible!
I was on a quest for truffle oil this week too! I wanted to do roasted cauliflower with it. This popcorn sounds delicious. Popcorn is one of my favorite snacks.
Where has all the truffle oil gone?!