Parmesan + Rosemary Stove-popped Popcorn

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.


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