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Rosemary-Parm Popcorn
Rachael Ray

Rosemary-Parm Popcorn

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 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.

Ingredients

  • 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

Directions

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.

Tags:Snacks and Appetizers, undoRS