Rosemary-Parmesan Popcorn Recipe

Rosemary-Parmesan Popcorn Recipe photo by Taste of Home

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Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. —Dan Kelmenson, West Bloomfield, Michigan

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Rosemary-Parmesan Popcorn Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

10 10 20

Ingredients

1/4 cup fresh rosemary leaves
10 cups popped popcorn
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Directions

Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside.
Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat. Yield: 10 cups.

Nutritional Facts 1 cup equals 113 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 290 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Rosemary-Parmesan Popcorn in Taste of Home October/November 2010, p43

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.