Rosemary Parmesan Popcorn

rosemary parmesan popcorn

It’s time to discuss Thanksgiving Day eating strategies!  While you want to be hungry for the big meal, you don’t want to be ravenous and cranky leading up to the main event.  I like to have a variety of light appetizers available for my guests so they can pick and nibble at snacks throughout the day.

Popcorn is such an easy treat to prepare and I decided to create a savory recipe for Thanksgiving: Rosemary Parmesan Popcorn.  I usually like my butter/salt popcorn combo so much that I rarely make any other popcorn recipes, but I had a very difficult time removing my hand from the vicinity of the popcorn bowl with this version.  I highly recommend investing in a Whirley Pop* if you don’t know own already.  It makes popping popcorn a cinch.

Rosemary Parmesan Popcorn

Rosemary Parmesan Popcorn
Prep time: 
Cook time: 
Total time: 
A savory popcorn recipe
  • 1 tablespoon coconut oil (you could also use canola or vegetable oil, but coconut is a healthier oil)
  • ½ cup popcorn kernels, popped (yields 14-16 cups popped popcorn)
  • 5 tablespoons extra virgin olive oil
  • 3 tablespoons grated Parmigiano Reggiano
  • 1 tablespoon rosemary, finely chopped
  • ½ teaspoon fine sea salt
  1. Use the coconut oil and popcorn kernels to pop 14-16 cups popcorn (I recommend using a Whirley Pop*.) Pour popped popcorn into a large serving bowl.
  2. Whisk together olive oil, grated cheese, rosemary and sea salt in a small bowl.
  3. Pour olive oil mixture over popcorn and stir well to combine.

If you prefer a sweeter popcorn recipe for an appetizer or snack, I highly recommend K’s Lightened-Up Caramel Corn:


 What’s your favorite appetizer to eat/serve before the big Thanksgiving meal?

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Disclosure: This post contains affiliate links, but all opinions are my own.

Caramel Corn

I can’t believe Easter weekend is in a few days.   My boyfriend and I learned this year how obsessed we are with Easter Candy.  We have been eating it for treats all month.  Some of my favorites are the Reese’s Peanut Butter Eggs,  Russell Stover Marshmallow Eggs,  Starburst Jelly Beans,  Sour Patch Kid Jelly beans, and Cadbury Mini Eggs.   I have noticed that stores have run low on Easter candy this year.  So if you are not finding the candy that you want to put in your children’s Easter Basket this year,  I have just the idea for you.   Who doesn’t love caramel corn?   This caramel corn recipe is really easy to make and it’s delicious!  After five days, the caramel corn is still really crisp and just as tasty as the first day I made it (I kept it stored in a plastic container.)

Maybe putting this caramel corn in plastic eggs is a little extreme, but it could easily be put into a treat bag with a ribbon to put in an Easter basket.   Nothing goes better with a chocolate bunny than caramel corn!!

caramel popcorn

Caramel Corn
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ cup of unsalted butter (1 stick)
  • 1 cup of light brown sugar
  • ¼ cup light corn syrup
  • 2 tsp. kosher salt
  • ¼ tsp. baking soda
  • ½ tsp. vanilla extract
  • 12 cups of popped popcorn (I tried to use a minimal amounts of oil to keep the popcorn fresher longer)
  1. Preheat oven to 300 degrees. Line a baking sheet with aluminum foil and then spray with cooking spray.
  2. Place butter in medium pot over medium heat to melt. Add in brown sugar and corn syrup and stir until sugar dissolves.
  3. Bring to a boil, then turn heat down to low and allow sugar syrup to simmer for 4-5 minutes without stirring.
  4. After, stir the mixture and continue to simmer for 5-6 minutes, stirring every 30 seconds. The caramel mixture will start to become a deep golden color.
  5. At this point turn off heat and stir in salt, baking soda and vanilla extract.
  6. Once the caramel is all mixed together, pour over large bowl of popcorn. Stir the caramel into the popcorn, trying to get all the popcorn mixed in. You will need to work quickly because caramel with start to dry. (Also note that as you bake it you will be able to spread the caramel out more.)
  7. Spread the popcorn out on the lined baking sheet and place in the oven.
  8. Bake for 15-20 minutes, stirring every five minutes. The finished popcorn will have a deep amber color and the caramel will looks a bit like sugar crystals. I usually go the entire 20 minutes because every five minutes I use a rubber spatula to break up and stir the caramel so each piece of popcorn has a little caramel on it.
  9. Let the caramel corn cool and store in an airtight container.

Source- adapted from Recipe Girl

What is your favorite type of Easter candy?

Popcorn time!

One of the birthday gifts I received from my parents this year was a Whirley Pop Popcorn Popper.  I’ve heard of several people raving about their Whirley Pop and wanted to give it a whirl.  (Aren’t I so clever?)  I honestly made my first batch of non-microwave popcorn last fall when I made this amazing caramel corn recipe.  I am hoping to make it a lot more often now with my new birthday gift!

One of my favorite children’s book while I was growing up was called Popcorn.  It looks like it is now out of print (Mom- I hope you kept this one!)  I found this adorable website though where the author reads the book: Popcorn (By Frank Asch).  It’s about a bear who makes way too much popcorn for his Halloween party and has to clean it all up before his parents come home.  I am definitely going to show it to Baby T when he wakes up from his nap.  Unfortunately, I will probably hold off on sharing my popcorn with him so he doesn’t choke on a kernel!

Here are a round-up of some amazing looking popcorn recipes I found on the web:

-Chili Lime Tequila Popcorn
-Chocolate Almond Popcorn
-Chocolate Peanut Butter Popcorn
-Curry Popcorn
-Flavored Popcorn (Cajun, Curry, Italian, or Southwestern)
-Herbed Garlic-Parmesan Popcorn
-Kale Dusted Popcorn
-Popcorn with Brown Butter, Rosemary, and Lemon
-Rosemary-Parmesan Popcorn with Black Pepper
-Salted Caramel Popcorn
-Spicy Caramel Popcorn
-Spicy Southwestern Popcorn
-Stove Top Kettle Corn
-Truffle Oil Popcorn

For my first attempt at the Whirley Pop, I decided to keep my recipe easy…just some nice extra virgin olive oil and kosher salt as a topping.  I used canola oil to pop the popcorn, but I want to pick up some coconut oil which is supposed to be a healthy alternative.

I used 1/2 cup of popcorn and 2 tablespoons of canola oil to pop the popcorn in the Whirley Pop.  After I poured it in a serving bowl, I drizzled on extra virgin olive oil and a dash of kosher salt.  I have to admit, I had a very difficult time typing the rest of this post as I could not stop eating the popcorn!

I need to line up some Oscar-winner movies to watch this weekend so I can make more popcorn!  What are some of your favorite popcorn toppings?




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