It has officially been 20 days since I last ate chocolate, and I’m proud to say that said cravings have seriously declined. That said, I’ve gotten very creative with my snacking efforts over the last few weeks. And though popcorn is all well and good all on its own, it’s made SIGNIFICANTLY better with some toasted rosemary and a good handful of fresh parmesan. I originally create this rosemary parmesan popcorn for my popcorn bar way back when, but have since made it more times that I care to admit – and I’m confident that I won’t be stopping any time soon.
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Rosemary Parmesan Popcorn
2014-11-18 19:38:13
Serves 3
A delicious, simple, twist on everyone's favourite snack.
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Nutrition Facts
Serving Size
59g
Servings
3
Amount Per Serving
Calories 288
Calories from Fat 168
% Daily Value *
Total Fat 19g
30%
Saturated Fat 11g
57%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 48mg
16%
Sodium 184mg
8%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
18%
Sugars 0g
Protein 7g
Vitamin A
13%
Vitamin C
1%
Calcium
11%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/4 cup Fresh rosemary leaves
- 10-12 cups Freshly popped popcorn (1/2 cup kernels)
- 1/4 cup butter, melted
- 1/4 cup grated parmesan
- Salt & pepper, to taste
Instructions
- 1. Bake rosemary leaves at 300 degrees for 5-6 minutes. Remove from oven and chop finely or crush with a mortar and pestle.
- 2. Pour your popcorn in a large bowl, drizzle with butter, add baked rosemary, parmesan and a generous amount of salt. Sprinkle in a bit of pepper and toss to coat!
Adapted from Taste of Home
Adapted from Taste of Home
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
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