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Rosemary-Parm Popcorn

Rosemary-Parm Popcorn


  • 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.