Parmesan Rosemary Popcorn
 
Prep time
Cook time
Total time
 
Photo Courtesy of Kristen Massad
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Recipe type: Snacks
Serves: 6 servings
Ingredients
  • ¼ cup + 2 tablespoons olive oil, divided
  • ⅓ cup popcorn kernels (2.5 oz)
  • 1½ tablespoons grated Parmesan cheese
  • 1½ teaspoons dried rosemary
  • ½ teaspoon salt
Instructions
  1. In a medium pot over medium-low heat, heat 3 tablespoons of the olive oil. Add 3 popcorn kernels, and when one of the kernels pops, add the rest. Cover and shake the pot occasionally to prevent burning. Once fully popped, transfer the popcorn to a large bowl. Alternatively, pop the popcorn kernels in a popcorn maker without the 3 tablespoons of oil.
  2. In a blender, add the Parmesan, rosemary, and salt. Blend until a powder forms, about 1 minute.
  3. Add the remaining 3 tablespoons of the olive oil onto the popcorn; toss to evenly coat. Sprinkle with the spice powder; toss to evenly coat.
  4. Place 1¾ cups of the popcorn in each of 6 re-sealable bags or containers. Store at room temperature for up to 1 week.
Nutrition Information
Serving size: 1 bag or container Calories: 172.04 Fat: 14.52 g Saturated fat: 2.21 g Carbohydrates: 9.07 g Sugar: 0.12 g Sodium: 221.80 mg Fiber: 1.57 g Protein: 1.92 g Cholesterol: 1.38 mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/parmesan-rosemary-popcorn/