Rosemary Parmesan Popcorn

By Wollygator

Ingredients

• • 2 sprigs fresh rosemary
• • 1 large garlic clove, peeled and smashed
• • 1/4 cup extra-virgin olive oil
• • 1/2 teaspoon garlic salt, plus more to taste
• • Freshly ground black pepper
• • 1/2 cup unpopped popcorn kernels (OR 12 cups freshly popped popcorn, unseasoned)
• • 1/4 cup freshly grated Parmesan cheese

Details

Adapted from fivehearthome.com

Preparation

Step 1

1. Place 1 sprig rosemary and smashed garlic clove in the bottom of a small saucepan. Pour olive oil on top and set on stove over low heat. Stir in garlic salt and black pepper, to taste. Heat until very warm but not simmering. Turn off heat and allow to sit while popping the popcorn.

2. To pop 6 cups of popcorn at a time in the microwave, pour 1/4 cup popcorn kernels in a clean paper lunch sack (I use a 12 3/8 X 6 1/8 X 4" brown paper lunch bag). Fold over the top several times. Microwave on high until there is a 2-second pause between pops (all microwaves vary, but this will probably take around 2 minutes, give or take 30 seconds). Shake the bag so that any unpopped kernels roll to one corner. Tear a tiny hole in that corner and shake out kernels. Pour popped popcorn into a large bowl. Repeat entire process for a total of 12 cups popcorn.

3. Pull leaves from second sprig of rosemary and finely mince. Set aside.

4. Remove rosemary sprig and garlic clove from the warmed olive oil. Drizzle olive oil over popped popcorn and toss to coat. Sprinkle popcorn with grated Parmesan, 1 teaspoon fresh minced rosemary (more or less, to taste), and additional garlic salt and black pepper, to taste. Serve immediately.