Parmesan Rosemary Popcorn Recipe

Makes 4 ample servings.

Takes 15 minutes to prepare.

It felt like a mafia movie scene – an offer I couldn’t refuse. While visiting my friendly colleague Amy at the Culinary Institute of America at Greystone, she looked me straight in the eye, gifted me with a bag of autumn red-colored popcorn kernels, and said, “It’s the best.” My spine shivered. My heart fluttered. Then I returned home and put it in the pantry with the rest of the swag I receive.

Until ten months later, when Steve and I nestled in to watch a movie after spending a lovely day at the Scottsdale Culinary Festival. We were too full for another meal but had room to munch. I couldn’t bear to end a perfectly good day with the inferior microwave popcorn pouches sitting in my pantry.

Enter The Best Popcorn in the World: Rancho Gordo Crimson Popping Corn.

I don’t have an air popper so I resorted to using a good old soup pot.  

First, pour 1/3 cup of vegetable oil (I used canola) in a 2-gallon soup or stock pot over medium heat. Yes, that may be a generous amount of oil, but it’s a nutritious oil packed with vital omega-3s. Plus popcorn is a whole grain.

Meanwhile, measure 1 cup kernels. I decided to flavor the popcorn with fresh rosemary and Parmesan cheese, inspired by the popcorn served in the lounge at the St. Regis Deer Valley.

Grate 1/3 cup Parmesan cheese. Wash, blot dry, and roughly chop 1 tablespoon of fresh rosemary. That was all I had, but if I had an extra tablespoon, I would have used it.

When you think the oil is hot, add a kernel. It should pop within a few minutes.

Now add all of the popcorn and cover with a lid. Once the kernels start to pop, quickly add the rosemary and cover again for 5 minutes until popping slows to every 3-5 seconds. Remove from heat.

Add parmesan, plenty of salt, and freshly ground black pepper. Toss a few times. I think that the oil adds enough richness and flavor, so I didn’t add melted butter. My husband drizzled his with a couple of tablespoons of tub butter with added canola oil. I’ll secretly admit (of course I didn’t tell him this) that the butter did slightly enhance the deliciousness. 100 additional calories per serving is the price you will pay for that.

Enjoy hot.

Recipe: Parmesan Rosemary Popcorn

Preparation Time: 15 Minutes
Servings: 4

Ingredients

1/3 cup vegetable oil

1 cup popcorn kernels

1/3 cup Parmesan cheese

1 tablespoon fresh rosemary

salt & freshly ground black pepper, to taste

Preparation Instructions

Pour 1/3 cup of vegetable oil in a 2-gallon soup or stock pot over medium heat.

Measure 1 cup kernels. Grate 1/3 cup Parmesan cheese. Wash, blot dry, and roughly chop 1 tablespoon of fresh rosemary.

When you think the oil is hot, add a kernel. It should pop within a few minutes. Add all of the popcorn and cover with a lid. Once the kernels start to pop, quickly add the rosemary and cover again for 5 minutes until popping slows to every 3-5 seconds. Remove from heat.

Add parmesan, plenty of salt, and freshly ground black pepper. Toss a few times and serve immediately.

 

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Parmesan Rosemary Popcorn

Parmesan rosemary popcorn in bowl

By Team Michelle Published: April 26, 2011

  • Yield: 4 ample servings (4 Servings)
  • Prep: 15 mins

This recipe uses the best popcorn kernels in the world: Rancho Gordo Crimson Popping Corn.

Ingredients

Instructions

  1. Pour 1/3 cup of vegetable oil in a 2-gallon soup or stock pot over medium heat.
  2. Measure 1 cup kernels. Grate 1/3 cup Parmesan cheese. Wash, blot dry, and roughly chop 1 tablespoon of fresh rosemary
  3. When you think the oil is hot, add a kernel. It should pop within a few minutes. Add all of the popcorn and cover with a lid. Once the kernels start to pop, quickly add the rosemary and cover again for 5 minutes until popping slows to every 3-5 seconds. Remove from heat.
  4. Add parmesan, plenty of salt, and freshly ground black pepper. Toss a few times and serve immediately.
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9 Comments

  1. Dory
    Posted May 1, 2011 at 12:06 pm | Permalink

    That does sound divine. Thank you for sharing the story and the recipe.

    • Michelle Dudash
      Posted May 4, 2011 at 10:12 am | Permalink

      Thanks, Dory. And thank you for stopping by my blog!

  2. Denny D.
    Posted May 1, 2011 at 7:11 pm | Permalink

    I already planning a movie night so Barb and I can try this .. we love popcorn.. DENNY

    • Michelle Dudash
      Posted May 4, 2011 at 10:11 am | Permalink

      Glad to hear, Denny! Enjoy.

  3. Posted June 10, 2011 at 12:11 pm | Permalink

    This sounds delicious! We love making stovetop popcorn. Lately we have been hooked on nutritional yeast as a topping. But parm and rosemary are such a good idea! I found you on Twitter today and realized we both live in Phoenix. It’s nice to “meet” you :)

    • Michelle Dudash
      Posted June 11, 2011 at 9:27 am | Permalink

      Hi Alysa!
      That is so cool to know that you live in Phoenix too! I actually have some nutritional yeast in my pantry – I will try that next time. Thanks for the tip! And thank you for your post.
      Michelle

    • Michelle Dudash
      Posted June 20, 2011 at 10:06 am | Permalink

      Okay, Alysa, how did you get your photo to show up in your profile? It’s my website, and I don’t even know how to do that!! Haha. But really, can you share, please?:)
      Michelle

  4. Rebecca
    Posted June 21, 2011 at 8:37 am | Permalink

    Mmmmm. I brought some of that popcorn back from a weekend in San Francisco! Sadly, I used it all for my daughter’s birthday celebration at school. I hope the kids appreciated it. We use parmesan and Penzy’s Foxpointe seasoning – it’s a delicious combination!

    • Michelle Dudash
      Posted June 21, 2011 at 1:51 pm | Permalink

      Rebecca, what is in the Foxpointe seasoning?

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