Sunday, February 27, 2011

Rosemary and parmesan popcorn

It's Oscar night! My favourite night of the year for fashion dos and don'ts! I'm heading to a party with some gourmet popcorn in hand, a recipe adapted from one recently published in the Globe and Mail.

Rosemary and parmesan popcorn

3 bags unsalted popcorn
1 cup butter
1/2 cup rosemary
1 cup parmesan cheese
1 Tbsp pink rock salt
1 Tbsp cracked black pepper

Strip the rosemary leaves off the stems and finely chop them. Melt the butter in a saucepan and add the rosemary bits, and the salt and pepper. Stir to dissolve the salt.

Grate the parmesan cheese.

Meanwhile, pop the popcorn in the microwave. Put all the popped popcorn in a big stock pot. Drizzle the melted butter mixture over top, and turn the popcorn with tongs to evenly coat.

Serve immediately, or put into two big plastic freezer bags and head to your Oscar party!

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