What’s cozier than curling up on the sofa to watch a movie with a big bowl of popcorn? And buttered popcorn is great, but other toppings take it to a new level. Here, Siri from Siriously Delicious shares her delicious recipe…
The Best Rosemary Parmesan Popcorn You’ll Ever Have
By Siri Pinter of Siriously Delicious
I discovered this popcorn on a wintery day in New York City a few years ago. We had ducked into a bar for some beers and the bartender placed a bowl of popcorn in front of us. To the eye it looked like an average snack but after one bite, we were desperate to know what made it the best popcorn we had ever put in our mouths. A few fresh ingredients had done the trick: rosemary-infused olive oil and grated Parmesan.
Can you imagine: the best popcorn you’ve ever had and no butter?! The rosemary—earthy and aromatic—pairs beautifully with the nutty, salty Parmesan and, of course, there’s nothing more addictive than a batch of freshly popped popcorn. I was destined to go home to create my own and very pleasantly surprised at how easy it was to pull off.
The longer you infuse the oil with the rosemary, the better (and the leftover oil is perfect for pasta or chicken or drizzled over salad). But even if you throw this together at the last minute, your friends will be begging you for the recipe. Instead of sharing, gift them a bag and keep the recipe a deep, dark, delicious secret.
Recipe: Rosemary Parmesan Popcorn
Yields: 16 cups
For the oil:
2 cups extra virgin olive oil
6 rosemary sprigs
For the popcorn:
1/4 cup rosemary oil
1 cup popcorn kernels
Grated Parmesan (to taste)
Sea salt (to taste)
To make the oil, combine olive oil and rosemary sprigs in an airtight container or jar and refrigerate overnight (or up to 3 weeks).
To make the popcorn, heat oil and 1 kernel of popcorn over medium-high heat in a large pot. I like to add some of the rosemary leaves from the oil as well. Once the kernel pops, add the rest of the kernels and cover. Listen closely; once popping subsides, remove from heat. Add Parmesan and salt, and shake up the pot to stir. Taste, and add more cheese and salt as needed.
What else do you guys put on popcorn? Thanks, Siri!