1 - 2
PersonalPoints™ per serving
Rosemary and parmesan popcorn make a perfect light snack and it’s super fun to pop your own.
Grated parmesan cheese
2 tsp, or sunflower oil
Unpopped popcorn kernals
¼ cup(s), (60g)
- Combine rosemary and salt on a chopping board. Using a large sharp knife, finely chop rosemary mixture. Combine in a small bowl with parmesan.
- Heat oil in a large saucepan over medium-high heat. Add popping corn and put lid on immediately. Cook, covered, for 3–4 minutes, shaking pan occasionally, until popping sounds subside.
- Remove lid and sprinkle popcorn with parmesan mixture. Replace lid and shake pan gently to combine. Serve.
TIPS: Use a saucepan with a tight-fitting lid so it doesn’t pop off! You can use 2 teaspoons each of sesame seeds and dried thyme leaves and 1 teaspoon each of ground sumac and sea salt flakes instead of rosemary, salt and parmesan. Simply grind in a mortar and pestle or small food processor until a coarse powder forms. Add to cooked popcorn and shake to combine.