Rosemary Parmigiano Reggiano Popcorn

Serves: 4


  • 16 cups popped popcorn
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 teaspoons finely crushed rosemary (fresh or jarred)
  • ¼ cup grated Parmigiano-Reggiano 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. Remove any unpopped kernels.
  2. Melt the butter. Mix melted butter, olive oil, and rosemary together in a small bowl.
  3. Stir butter mixture and pour over popcorn. Toss to coat.
  4. Sprinkle cheese, garlic salt, and pepper over popcorn. Toss again to coat and serve!

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