Rosemary-Parmesan Buttered Popcorn

Rosemary-Parmesan Buttered Popcorn IMAGE Author: Canadian Living Credits: Rosemary-Parmesan Buttered Popcorn IMAGE

A handful of fresh herbs and a sprinkling of Parmesan cheese give popcorn a tasty makeover. Make a batch for your next movie night, or divide the popcorn among resealable bags for a delicious on-the-go snack.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2016

Ingredients

  • 2 tablespoons vegetable oil
  • 1/3 cup popcorn kernel
  • 1/4 cup butter
  • 1 tablespoon finely chopped fresh rosemary
  • pinch each salt and pepper
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup finely chopped fresh chive

Method

In large heavy-bottomed saucepan, heat oil over medium heat. Add popcorn kernels; cover, leaving lid slightly ajar for steam to escape, and cook, shaking pan occasionally, until popping slows, about 5 minutes. Transfer to large bowl, discarding any unpopped kernels.

Meanwhile, in nonstick skillet, heat butter with rosemary over medium heat until butter is melted. Stir in salt and pepper. Remove from heat. Drizzle over popcorn; toss to coat. Stir in Parmesan and chives. (Make-ahead: Store in airtight container for up to 4 hours.)

Change it up: Rosemary Popcorn
Follow first paragraph as directed. In small bowl, stir together 3 tbsp extra-virgin olive oil, 1 tbsp finely chopped fresh rosemary, 1/2 tsp salt and pinch pepper; drizzle over popcorn. Stir in 1/3 cup finely chopped fresh chives.

Nutritional facts per cup: about

  • Fibre 1 g
  • Sodium 122 mg
  • Protein 3 g
  • Calories 132.0
  • Total fat 11 g
  • Potassium 36 mg
  • Cholesterol 19 mg
  • Saturated fat 5 g
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rosemary-Parmesan Buttered Popcorn

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