Rosemary Popcorn Recipe
This Rosemary Popcorn Recipe isn’t your average cheddar popcorn! The exquisite Parmesan is unpretentious and refined, while the sweet-smelling rosemary, quickly seared in a touch of spread, makes this popcorn very addictive. Allows state this; we generally need to stop the motion picture with the goal that I can make a second clump.
- 3 tablespoons olive oil
- 1/2 cup popcorn kernels
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
How To Make Rosemary Popcorn
Warmth a small skillet over medium-high heat and include the spread. When the range has softened, including the rosemary, sauté for 1 to 2 minutes until the rosemary loses its dampness and discharges its scent, however, make a point, not to dark colored it. Expel skillet from the warmth and put aside.
Warmth a huge overwhelming bottomed wok (or skillet or pot) over medium-high heat. Include the oil and two or three corn bits. Spread dish. When the parts pop, include the parity of the portions and shake the container. Spread meal and cook until every one of the bits has flown around 2 to 3 minutes. Move to a large bowl. Sprinkle with the ocean salt, pepper, and Parmesan and shower with the rosemary margarine. Rapidly mix until very much mixed and serve right away.