Stovetop Parmesan Rosemary Popcorn
What’s not to love about a quick snack that’s beyond addicting? I love coming up with different popcorn flavors and really love that you can ditch those microwavable bags and make your own in about the same time! I also love my whirly pop and think each household should have one!
Stovetop Parmesan Rosemary Popcorn
- Prep Time
5 min
- Cook Time
5 min
- Total Time
10 min
- Servings
4
- Difficulty
Easy
Ingredients
- ½ cup popcorn kernels
- 2 tbsp olive oil
- ½ cup finely grated parmesan cheese
- ¼ cup finely chopped rosemary
- Salt and pepper
Instructions
- In a pot fitted with a lid or a whirly pop, place your corn kernels and olive oil.
- In a small mixing bowl, combine the cheese and rosemary. Season your mixture with salt and pepper. Set aside to dust all over hot popcorn.
- Place your pot on the stovetop and turn the heat on medium heat. Give the pot a few shakes to ensure all the kernels are coated with the oil. If using a whirly pop, simply just turn the handle.
- Allow the popcorn to begin to pop. Occasionally give the pot another few shakes. Once the popping slows down to only 1 pop every 3 seconds, it’s time to remove the lid and pour the popcorn into a large wide bowl.
- While the popcorn is hot, sprinkle the parm and rosemary mixture all over the popcorn. It will stick better if doing this right away. Give the popcorn a few tosses to ensure all the kernels are coated with the seasoning. Taste for salt and pepper and add if desired.
- Serve immediately or store in an airtight jar, container, or bag.
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