Rosemary Parmesan Popcorn

1 garlic clove

3 sprigs rosemary

5 Tbsp. olive oil

4 Tbsp. oil

1 1/2 cups popcorn, un-popped

4 Tbsp. Parmesan, grated




Step by step

  1. Peel the garlic and crush. Wash the rosemary, pat dry and remove the needles from one sprig.
  2. Heat the olive oil in a small pan on low.
  3. Add the garlic and remaining rosemary sprigs and keep on low heat for 15 minutes, infusing the olive oil with garlic and rosemary.
  4. Heat oil in a large pan. Fill the bottom of the pan with a layer of corn and cover. As soon as the first kernels pop, reduce the heat.
  5. Once the time between popping kernels is about 30 seconds apart, remove from heat. Remove the pan from the heat and allow to cool.
  6. Remove the rosemary and garlic from the olive oil and drizzle the oil over the popcorn.
  7. Mix with salt, pepper and rosemary.
  8. Sprinkle Parmesan cheese over the popcorn and enjoy.

Real herb fans can complement it with thyme.