Rosemary-Parmesan Popcorn

by Karin Calloway Popcorn is an all-time favorite movie treat, but this Rosemary-Parmesan Popcorn takes popcorn at home to a whole new level. A hint of olive oil, a touch or rosemary, crunch pine nuts, a sprinkling of freshly grated Parmesan and a dose of black pepper makes this popcorn good enough for company. If you’re new to preparing popcorn the old-fashioned way, on top of the stove, you’ll find the flavor of the popcorn and the puffiness of the kernels far superior to anything popped in the microwave. My favorite pan for popping popcorn at home is my 3.5-quart reduction sauce pan. While the pan is wonderful for reducing sauces to utter perfection, it is just the right size for a perfect batch of popcorn. Rosemary-Parmesan Popcorn with Pine Nuts 2 tablespoons canola oil 2 tablespoon olive oil 1/2 cup popcorn kernels 1 tablespoon fresh rosemary, very finely chopped 1 cup freshly grated Parmesan cheese 1 cup toasted pine nuts Sea salt and freshly grated black pepper, to taste Heat the olive oil and 2 popcorn kernels in a large saucepan with a tight-fitting lid. When the popcorn kernels pop, add the rest of the popcorn kernels and the rosemary. Cover with the lid and shake the pan over the flame until popping stops. Pour into a bowl and immediately toss with the cheese and pine nuts and season with the salt and pepper.

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