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
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