Rosemary Parmigiano-Reggiano Popcorn
Courtesy of The Popcorn Board
Servings: n/a
Prep Time: 5 Min.
Cook Time: n/a
Prep Time: 5 Min.
Cook Time: n/a
What you need:
* 4 qt. popped popcorn
* 1 Tbsp. butter
* 1 Tbsp. olive oil
* 2 tsp. finely crushed rosemary (fresh or jarred)
* 1/4 c. grated Parmigiano-Reggiano cheese (or Parmesan cheese)
* 1 tsp. garlic salt (or sea salt)
* 1/8 tsp. white pepper, optional
* 1 Tbsp. butter
* 1 Tbsp. olive oil
* 2 tsp. finely crushed rosemary (fresh or jarred)
* 1/4 c. grated Parmigiano-Reggiano cheese (or Parmesan cheese)
* 1 tsp. garlic salt (or sea salt)
* 1/8 tsp. white pepper, optional
What to do:
1. Place popcorn in a large serving bowl.
2. Mix butter, olive oil and rosemary together in a small bowl; microwave 20 sec. to melt butter.
3. Stir butter mixture and pour over popcorn; toss.
4. Sprinkle cheese, garlic salt and pepper over popcorn; toss again and serve.
Yields: 4 quarts
2. Mix butter, olive oil and rosemary together in a small bowl; microwave 20 sec. to melt butter.
3. Stir butter mixture and pour over popcorn; toss.
4. Sprinkle cheese, garlic salt and pepper over popcorn; toss again and serve.
Yields: 4 quarts