Parmesan cheese and fresh herbs popcorn
Fresh herbs and cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes
10 minutes, serves 6
- 5 tbsp. peanut oil (high smoke point oil)
- 1 cup of high quality popcorn kernels
- A large covered casserole - glass lids are great!
- 1/4 cup fresh rosemary leaves
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
Place rosemary on a baking sheet. Bake at 300°F/150°C for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside.
Heat the oil in a casserole on medium high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids!)
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and place the popcorn immediately into a wide bowl. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.