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Rosemary-Parmesan Popcorn

 Rosemary-Parmesan Popcorn
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
10 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.