ROSEMARY-PARMESAN POPCORN

Rosemary-Parmesan Popcorn image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

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1 cup popcorn kernels
1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows
1 cup shredded Parmesan cheese
2 tablespoons kosher salt
2 cups olive oil
4 sprigs fresh rosemary

Steps:

Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.