Rosemary-Parmesan Popcorn

Name: Rosemary-Parmesan Popcorn
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup popcorn kernels; 1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows; 1 cup shredded Parmesan cheese; 2 tablespoons kosher salt; 2 cups olive oil; 4 sprigs fresh rosemary

Getting reviews...

Level: Easy

Total: 25 min
Active: 15 min

Yield: 4 to 6 servings

Level: Easy

Total: 25 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

Deselect All

1 cup popcorn kernels

1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows

1 cup shredded Parmesan cheese

2 tablespoons kosher salt

Rosemary-Infused Oil:

2 cups olive oil

4 sprigs fresh rosemary

Directions

Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.

Rosemary-Infused Oil:

Yield: 2 cups

Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.