Servings: Serves 4
- 1 Tbsp. canola oil
- 1 cup popcorn kernels
- 2 Tbsp. unsalted butter , melted
- 2 Tbsp. finely chopped fresh rosemary
- 1 tsp. freshly ground black pepper
- 1/3 cup finely grated Parmesan
- 1/2 tsp. sea salt
Heat the oil in the bottom of a large, heavy stock pot or Dutch oven over medium-high heat. Add the popcorn kernels, cover the pot with lid and shake the pot to coat the kernels in the oil. With the lid closed, continue cooking over medium-high heat, shaking the pot occasionally, until the popping slows down and almost stops.
Transfer the popcorn to the biggest bowl you have. Drizzle the melted butter over the popcorn and stir to distribute the butter. Add the cheese, rosemary, pepper and salt; stir.
Yield: 4 servings
Prep time: 15 minutes
Inactive prep time: 0
Cook time: 10 minutes