I love popcorn.
Not the kind that comes in microwave packages. (Don’t eat that!) I don’t really care for the kind in bags at the grocery store either. It is just…missing something. I prefer to make mine on the stove. Popcorn seeds with a little bit of oil and salt is all you really need, and you have an amazingly delicious snack. It’s so easy.
What’s better than THIS popcorn? The popcorn recipe that I am about to share. It is pretty much my classic popcorn recipe, but trashed up with a bunch of delicious other things that I love.
This particular popcorn recipe takes just a little prep and time, but is requested a lot around here. It is pretty much a staple at our book club meetings, and is a fabulous addition to any movie night or party.
Who am I kidding? It is also great to make when you are home watching a movie, alone, and you are hungry.
It really is addicting, so you may thank me, or you may hate me for passing this along. Regardless, it is worth tucking away.
I love recipes like this. The recipes that are so easy, but seem like you discovered some amazing technique to make something THIS delicious.
Make sure you read through the recipe. The Rosemary Garlic Oil should sit at least two days. I keep a bottle around at all times. It is perfect to use for this popcorn or for marinating fish and chicken. It is also delicious drizzled over grilled vegetables or for roasting potatoes.
Rosemary Garlic Oil
1 cup canola oil
1/2 cup olive oil (do NOT use extra virgin)
3-4 sprigs of fresh rosemary
6 garlic cloves, peeled
Combine all ingredients in a large glass jar. Seal tightly and keep at room temperature for at least 48 hours.
Rosemary + Garlic Scented Popcorn with Parmesan
3/4 cup rosemary garlic oil (only the oil–do not pour the rosemary sprigs or garlic into the pot)
1/2 cup popcorn seeds
freshly grated parmagiano-reggiano cheese
Heat oil in a heavy duty saucepan with a lid. Add seeds. Seeds should be covered lightly in oil. Add another teaspoon or so of oil if that is not the case. Sprinkle lightly with salt. Cover pot tightly with lid and let it heat. Once you hear the first kernel pop, using oven mitts, start shaking the pot over the fire to toss the popcorn around. Keep doing that until you hear the popping slow down. Once popping has slowed to one or two pops, turn off flame. Keep it covered until you are sure that popping has ceased. Remove the lid, pour popcorn into bowl. Sprinkle parmesan over hot popcorn. Sprinkle with more salt if desired.