Parmesan Rosemary Popcorn Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 26, 2011 • 9 comments

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

By Michelle Dudash, Chef and Registered Dietitian Nutritionist 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

• 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

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.
   

• Cuisine: American
• Course: Snack
• Skill Level: Easy