Recipe courtesy of Siri Daly
Rosemary-Parmesan Popcorn
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 813
- Total Fat
- 79
- Saturated Fat
- 14
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 11
- Cholesterol
- 17
- Sodium
- 345
- Total: 25 min
- Active: 15 min
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
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:
- 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.