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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This popcorn is so good, that all other popcorn has become a letdown. Ingredients:
1/2 cup popcorn |
1/2 cup rosemary oil |
2 tablespoons kosher salt |
1 cup parmesan cheese, freshly grated |
Directions:
1. Heat 1/4 cup of rosemary oil in a large stock pot over a med-low heat. Place a couple of kernels in the pot to let you know when it is ready.
2. When oil is hot, add the popcorn and cover with a tight fitting lid.
3. When you start to hear popping, keep shaking the pot until the popping slows down and you don't hear a lot of un-popped kernels rattling around in the pot.
4. Put the other 1/4 cup of oil in a microwave safe container and heat for about a minute.
5. Pour popcorn into a large bowl and slowly drizzle oil all over the popcorn, while tossing.
6. Sprinkle salt on and I like to grate the cheese directly on the popcorn as I'm adding the oil.
7. Salt and cheese may vary to your taste.
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