Parmesan + Rosemary Stove-popped Popcorn
1/4 cup coconut oil (or enough to cover bottom of pan)
1/2 cup popcorn kernels
2 tbsp Parmesan cheese, freshly grated
2 tbsp rosemary, removed from stem and finely chopped
butter, to taste
sea salt, to taste
- In a large saute pan with a lid, add the canola oil and kernels. Stir to evenly coat all kernels.
- Cover pan and turn heat to medium.
- Once the first kernel pops, begin lightly shaking pan back and forth to ensure kernels don’t burn.
- When popping slows to once every 3-4 seconds, remove pan from heat and uncover.
Add rosemary, Parmesan, melted butter (optional), and salt (optional). Toss to coat.