1/4 cup olive oil
6 tablespoons popcorn
4 tablespoons butter
4 cloves smashed garlic
4 large stems rosemary, picked and chopped
Zest of 1 lemon
1 cup finely grated parmesan
Place the oil and the popcorn in the bottom of a saucepan or a high-sided skillet with a lid. Cover and place over medium heat, shaking the pan constantly until popping slows to 3-4 seconds between pops.
Melt the butter in a small pan over low heat, add smashed garlic and stir. Let sit to infuse.
Pour the popped corn into a large bowl for tossing. Remove garlic cloves from butter and pour over popcorn. Add remaining ingredients and toss to combine.