Rosemary Parmesan Popcorn
You are going to love this easy, fat-free method of popping popcorn in minutes! This topping has become a popular favorite! For vegetarians and vegans, see options below.
Servings 0
Ingredients
- 1/2 cup popcorn kernels I use organic popcorn
- 1 large paper lunch bag
- 2 tablespoons extra virgin olive oil
- 2 teaspoons finely chopped fresh rosemary leaves
- 1/2 teaspoon fine sea salt
- a bit of cracked black pepper
- 1 tablespoon freshly grated Parmesan cheese to keep this vegan, sub with 2 teaspoons nutritional yeast
- zest of one lemon
Instructions
- In a paper lunch bag, add the popcorn kernels and fold the top of the bag down two times. Place in your microwave and cook on high for about 3 minutes and 45 seconds. Microwaves vary greatly, and after many attempts, that is what I found to work with mine. Err on the side of less time when you are doing this...burnt popcorn is awful!
- While the popcorn is popping, combine the olive oil, rosemary, sea salt and pepper in a small bowl.
- When the popcorn is done, pour it out into a large bowl, drizzle with the olive oil mixture, then grate the Parmesan and the lemon over top and mix.
Notes
If your popcorn kernels are not popping properly, keep the kernels in the refrigerator for a day or two. This restores the moisture in the kernel and should help them pop better.
Use a microplane or fine zester to grate both the Parmesan and the lemon. They'll give you a finer end result that adheres well to the popcorn.