Popcorn with Rosemary Oil and Parmesan

I know what you might be thinking, “rosemary on… popcorn?  Ew”.  But oh, my goodness – sooooo goooood. 

We used to make this all the time, then had a small break (why, I can’t tell you, except maybe to say the siren song of other treats pushed it back to the far reaches of my memory banks).  We happened to have a bunch of rosemary leftover from a recent recipe, so I decided to whip up some oil and make a batch of this popcorn –  suddenly I remembered all over again why I love this popcorn recipe: it’s savory, yes; that woody rosemary pairs surprisingly well with the crunchy, toasty popcorn.  Topped with a generous “sprinkle” of grated Parmesan and salt, it’s sharp and salty and buttery from the oil (seriously, just like actual butter only healthier).  All-around YUM.  So it’s back to being on regular rotation at our house, I am happy to report.

Popcorn with Rosemary Oil and Parmesan Cheese
1 c. popcorn kernels
1/2 c. + 2 Tbsp. rosemary-infused oil (recipe follows)
Kosher salt or coarse sea salt
Parmesan cheese
Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes.

Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt and freshly grated Parmesan cheese, to taste, then serve.

Rosemary-Infused Olive Oil
(from Giada DeLaurentiis)

1 c. olive oil
5 to 6 fresh rosemary sprigs
Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.  Yield: 1 cup



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  1. dude…that sounds totally amazing…

  2. I think you taught me this recipe and I love it! I don’t think I have ever made popcorn the “normal” way in a while!

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