Stovetop Rosemary Parmesan Popcorn
Ingredients
The popcorn
The oil and seasonings
-
¼
cup
expeller-pressed canola oil
-
1
tablespoon
chopped fresh rosemary
-
2
teaspoons
chopped fresh rosemary
-
¼
teaspoon
garlic powder
-
¼
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
The cheese
-
⅓
cup
shaved and chopped Parmesan cheese
Instructions
- Heat the canola oil in a large pot over medium heat until it shimmers.
- Add the popping corn and shake the pot to coat the kernels with oil.
- Cover the pot and listen for the popping to start.
- Continue cooking until the popping slows down to every 3-5 seconds.
- Remove from heat and sprinkle with rosemary, garlic powder, salt, and pepper.
- Toss gently to combine and let cool for 1 minute.
- Stir in the Parmesan cheese and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
246
Total fat
17g
Total carbohydrates
19g
Total protein
6g
Sodium
277mg
Cholesterol
5mg
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