grated parmesan cheese
2 tsp, or sunflower oil
popcorn, kernels, unpopped
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.