Garlic Rosemary Parmesan Popcorn
Ingredients
Popcorn Base
-
1/3
cup
popcorn
-
3
tablespoons
canola oil
Flavoring
-
1
clove
garlic, minced
-
1
teaspoon
minced fresh rosemary
-
1
half-stick
butter (Land O' Lakes Sea Salt & Olive Oil Butter)
-
½
cup
freshly grated Parmesan cheese
-
to taste
salt
Instructions
- Melt the butter in a small saucepan over medium-low heat, then stir in garlic and rosemary, cooking until garlic is lightly browned.
- In a 3-quart saucepan, heat canola oil on medium-high, adding a few popcorn kernels to test the heat.
- Once the test kernels pop, add the remaining popcorn in an even layer, cover, and remove from heat for 30 seconds.
- Return to heat, shaking the pan gently as the popcorn pops, keeping the lid slightly ajar to allow steam to escape.
- Once popping slows, remove from heat and pour popcorn into a large bowl.
- Drizzle the garlic rosemary butter over the popcorn and toss gently.
- Sprinkle Parmesan cheese and season with salt to taste.
Nutrition Facts (estimated)
Servings
8 cups
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
200mg
Cholesterol
20mg
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