There's nothing better than the aroma of freshly popped popcorn especially when it's wafting from your Cast Iron Dutch Oven. Coated with rosemary, garlic infused olive oil, fresh Parmesan cheese, and salt, this flavorful and easy treat is sure to impress your family and guests.
How to Make
Rosemary Parmesan Popcorn
Serving: 4-6 | Prep Time: 5 min | Cook Time: 10-15 min | Total Time: 20 min
Yields 12 Cups Popcorn
Yields 12 Cups Popcorn
Ingredients
- 2 large garlic cloves, crushed
- 2-5 sprigs of fresh rosemary
- ¼ cup extra virgin olive oil
- ½ cup popcorn kernels
- 1 tbsp Jacobsen Rosemary Infused Salt or sea salt, plus more to taste
- ¼ cup freshly grated parmesan cheese, plus more to taste
Materials
- Cast Iron Dutch Oven Classic (4 QT or 8 QT)
- Chef Knife
- Wooden Spoon
- Microplane
- Cutting Board
Instructions
This can be made directly on a stovetop or over a fire.
- Place dutch oven over heat (a fire or on the stove). Pour in olive oil.
- Once the olive oil is shimmering, add the crushed garlic cloves and 2 fresh sprigs of rosemary. Sauté until fragrant.
- Remove rosemary sprigs and garlic cloves, set aside.
- Drop one kernel into the dutch oven and cover. Once popped, add in the rest of the kernels and stir to coat in oil. Cover with lid, leaving a small opening for steam to escape.
- Listen for the popping to slow and remove from heat, careful not to leave on too long as popcorn will burn easily.
- Chop up the rosemary from earlier as well as two more fresh sprigs and stir in. Add parmesan cheese, salt, and additional olive oil to taste.
- Mix and serve warm.
Photos by Mike Pham
