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Gourmet popcorn

Gourmet popcorn

Points® value
Total Time
10 min
5 min
5 min
Rosemary and parmesan popcorn make a perfect light snack and it’s super fun to pop your own.


Fresh rosemary

1 tbs


1 tsp

Grated parmesan cheese

2 tbs

Canola oil

2 tsp, or sunflower oil

Popcorn kernels (unpopped)

¼ cup(s), (60g)


  1. Combine rosemary and salt on a chopping board. Using a large sharp knife, finely chop rosemary mixture. Combine in a small bowl with parmesan.
  2. 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.
  3. 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.