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Rosemary Parmesan Popcorn: A Savory Snack Upgrade

Rosemary Parmesan Popcorn

Freshly popped corn is tossed with rosemary-infused butter, finely grated Parmesan, kosher salt, and optional black pepper for a crisp, savory snack. This stovetop recipe makes about 8 cups in approximately 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Popcorn
  • 1/2 cup Popcorn kernels
  • 2 tablespoons Olive oil or other neutral oil
Rosemary Butter
  • 2 tablespoons Unsalted butter, melted
  • 1 tablespoon Fresh rosemary, very finely chopped
Seasoning
  • 1/2 cup, about 1 1/2 ounces Finely grated Parmesan cheese
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon, optional Freshly ground black pepper

Method
 

Step-by-Step
  1. Put the oil and 2–3 popcorn kernels in a large heavy pot. Cover and heat over medium heat until the test kernels pop.
  2. Add the remaining popcorn kernels, cover the pot, and shake it occasionally while the corn pops. Remove the pot from the heat when the popping slows to about 2 seconds between pops.
  3. Melt the butter with the chopped rosemary in a small saucepan or microwave-safe bowl. Warm only until fragrant, taking care not to brown the rosemary.
  4. Transfer the hot popcorn to a large bowl and pour over the rosemary butter. Toss thoroughly so the butter reaches as many kernels as possible.
  5. Add the Parmesan, salt, and optional black pepper in two additions, tossing between additions so the cheese coats the popcorn evenly. Taste and adjust the seasoning before serving.

Notes

Finely grated Parmesan clings better than large shreds, especially when added gradually to hot, buttered popcorn. For stronger rosemary flavor, briefly infuse the butter with the rosemary before tossing. If using dried rosemary, substitute about 1 teaspoon and crush it before adding.