Popcorn. It seems people either love it or hate it, but it is one of the most popular snacks around. You might associate it with dark theaters, sporting events, and county fairs, but I’m here to tell you why it needs to be a staple in your house.
Popcorn—the only corn variety of corn that POPS—is available in just about any flavor. Cheddar, butter, kettle, or caramel corn—whatever your preference—popcorn takes on flavors like a champ. You can even choose the microwave version (or store-bought in a bag) if you’re short on time. I suggest cooking it on the stovetop—old school—but totally worth it for both the taste and the experience. However, if you are looking to cut calories and produce a genuinely healthy snack, air-popping is the way to go.
I eat popcorn several times a week, if not every day, so when someone tells me they don’t like it, I’m genuinely shocked. I hear the usual excuses of “too much butter” or “it gets stuck in my teeth.” I just smile and nod and know that if they tried my Rosemary Parmesan Popcorn, they would change their minds. Skeptic? Check out my recipe below and see for yourself.
Ingredients
- 1 sprig fresh rosemary OR dried if that’s what you have
- 1/4 cup vegetable oil
- 1/2 teaspoon garlic salt plus more to taste
- Freshly ground black pepper
- 1/2 cup unpopped popcorn kernels OR 12 cups freshly popped popcorn, unseasoned
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Add oil and popcorn to a saucepan. Turn burner on high and cover. Wait until popping begins and lightly shake the pan until popping slows, and the majority of kernels have popped.
- Pull leaves from sprig of rosemary and finely mince. Set aside.
- Sprinkle popcorn with grated Parmesan, 1 teaspoon fresh minced rosemary (more or less, to taste), and garlic salt and black pepper, to taste. Serve immediately.
Fun fact: Indiana ranks second in popcorn production for the United States! Hoosiers love their popcorn.
