ROSEMARY PARMESAN POPCORN
Freshly-popped popcorn is drizzled with rosemary- and garlic-inflused olive oil and sprinkled with grated Parmesan, minced rosemary, garlic salt, and black pepper, making this Rosemary Parmesan Popcorn a flavorful snack for parties, munching, or movie watching!
Provided by Samantha Skaggs
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Place 1 sprig rosemary and smashed garlic clove in the bottom of a small saucepan. Pour olive oil on top and set on stove over low heat. Stir in garlic salt and black pepper, to taste. Heat until very warm but not simmering. Turn off heat and allow to sit while popping the popcorn.
- To pop 6 cups of popcorn at a time in the microwave, pour 1/4 cup popcorn kernels in a clean paper lunch sack (I use a 12 3/8 X 6 1/8 X 4" brown paper lunch bag). Fold over the top several times. Microwave on high until there is a 2-second pause between pops (all microwaves vary, but this will probably take around 2 minutes, give or take 30 seconds). Shake the bag so that any unpopped kernels roll to one corner. Tear a tiny hole in that corner and shake out kernels. Pour popped popcorn into a large bowl. Repeat entire process for a total of 12 cups popcorn.
- Pull leaves from second sprig of rosemary and finely mince. Set aside.
- Remove rosemary sprig and garlic clove from the warmed olive oil. Drizzle olive oil over popped popcorn and toss to coat. Sprinkle popcorn with grated Parmesan, 1 teaspoon fresh minced rosemary (more or less, to taste), and additional garlic salt and black pepper, to taste. Serve immediately.
Nutrition Facts : Calories 75 kcal, Carbohydrate 5 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 129 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHILI-GARLIC POPCORN
You'll want to pop more popcorn in your mouth when you add butter, spices and Parmesan.
Provided by Food Network Kitchen
Time 5m
Yield 4-6
Number Of Ingredients 7
Steps:
- Mix the smoked paprika, chili powder, garlic salt and onion powder together in a small bowl.
- Toss the popcorn and butter in a large bowl until well coated. Sprinkle the spice blend and Parmesan over the popcorn and toss well.
ROSEMARY-PARMESAN POPCORN
Fresh herbs and real cheese make this popcorn a homemade favorite that will make you forget about store-bought seasoning mixes. -Dan Kelmenson, West Bloomfield, Michigan
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 10 cups.
Number Of Ingredients 6
Steps:
- Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside., Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.
Nutrition Facts : Calories 113 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 290mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
HOMEMADE CHILI SEASONING POPCORN
Popcorn as good as the theater's, with a kick! Salty, spicy and a little smoky. All you need is a large pot or metal bowl. I use a large 2 gallon metal bowl. Omit the chili powders if you don't like it spicy.
Provided by sweetkness
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops.
- Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 18.6 g, Fat 8.2 g, Fiber 3.7 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 291.6 mg, Sugar 0.4 g
POPCORN WITH ROSEMARY INFUSED OIL
Provided by Giada De Laurentiis
Time 13m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
- Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.
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