| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup popcorn kernels
- 1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows
- 1 cup shredded Parmesan cheese
- 2 tablespoons kosher salt
- 2 cups olive oil
- 4 sprigs fresh rosemary
Instructions
- Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
- Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
- Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
- Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 813 |
| Total Fat | 79 g |
| Saturated Fat | 14 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 11 g |
| Cholesterol | 17 mg |
| Sodium | 345 mg |
Reviews
Do not use the amount of salt they recommend. I had to throw the first batch out and redo it. Way too salty!
This great. Oh yeah they all say that. No words can describe this but that you become addicted to it once you start eating it! If you are cutting back or removing butter from your diet this is for you. Try it you will crave more!