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.
- Prep time 7 minutes
- Total time 7 minutes
Ingredients
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.)
Makes about 8 cups.
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
- Folate 4.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 2.0
