Description
This Rosemary Parmesan Popcorn is a deliciously salty, savory snack. It only takes a few minutes to make!
Ingredients
Scale
- 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.
- Sprinkle with grated Parmesan cheese.