Rosemary Parmigiano - Reggiano Popcorn

Rosemary Parmegiano –Reggiano Popcorn

Yield: 4 quarts, 16 servings (1 cup each)

  • 4 quarts popped popcorn
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 teaspoons finely crushed rosemary (fresh or jarred)
  • 1/4 cup grated Parmigiano- Regianno cheese (or Parmesan cheese)
  • 1 teaspoon garlic salt (or sea salt)
  • 1/8 teaspoon white pepper, optional


  1. Place popcorn in a large serving bowl.  Mix butter, olive oil and rosemary together in a small bowl; microwave 20 seconds to melt butter.  Stir butter mixture and pour over popcorn; toss.  
  2. Sprinkle cheese, garlic salt and pepper over popcorn; toss again and serve.