Rosemary Popcorn Recipes

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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



Rosemary-Parmesan Popcorn image

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.

1/4 cup fresh rosemary leaves
10 cups popped popcorn
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

POPCORN WITH ROSEMARY INFUSED OIL

Provided by Giada De Laurentiis

Time 13m

Yield 16 servings

Number Of Ingredients 5



Popcorn with Rosemary Infused Oil image

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.

1 cup popcorn kernels
1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows
Salt
1 cup olive oil
5 to 6 fresh rosemary sprigs (each 5 inches long)

BROWN BUTTER, ROSEMARY, AND LEMON POPCORN

Provided by Michael Chiarello : Food Network

Time 10m

Yield about 4 cups

Number Of Ingredients 7



Brown Butter, Rosemary, and Lemon Popcorn image

Steps:

  • Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat. When the popcorns starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2 to 3 minutes, shaking the pot occasionally. Pour the popcorn into a large bowl.
  • In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well.

1 cup popcorn
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped rosemary leaves
2 teaspoons salt
Freshly ground black pepper
1 tablespoon grated lemon zest

PECORINO AND ROSEMARY POPCORN

The olive oil is a dominant flavor here, so use good-quality oil. How can rosemary be so close to perfection and yet hint at cough syrup at the same time? The trick to excluding the medicinal flavor is to not use the stems, and to not cook rosemary for too long in general. You could substitute fried sage or thyme here, too. Any hearty herb would do. Don't buy aged cheese. A nice salty pecorino or even Parmigiano-Reggiano is great.

Provided by Alex Guarnaschelli

Time 20m

Yield 6 to 7 cups

Number Of Ingredients 5



Pecorino and Rosemary Popcorn image

Steps:

  • Line a sheet tray with parchment paper.
  • In a small saucepan, gently warm 3 tablespoons olive oil over medium-low heat. Add the rosemary and gently pan-fry it until the "needles" turn light brown and crispy, 3 to 5 minutes. Remove the rosemary. Stem the rosemary, dropping the needles onto a paper towel. Discard the stems.
  • In a large pot fitted with a lid, add the remaining 2 tablespoons olive oil. Turn the heat to medium. Add the popcorn kernels, then cover and cook, shaking the pot every 30 seconds, until the popcorn is popped, 4 to 5 minutes.
  • Spread the popcorn in a single layer on the sheet tray. Season to taste with salt. Grate the pecorino all over the popcorn. Sprinkle on the fried rosemary needles. (For a more intense rosemary flavor, you can also drizzle on some of the oil the rosemary was fried in.) Toss and transfer to a serving bowl. Top with more grated pecorino.

5 tablespoons extra-virgin olive oil
2 to 3 small sprigs fresh rosemary
1/4 cup popcorn kernels
Kosher salt
One 2- to 3-ounce wedge pecorino

ROSEMARY-PARMESAN POPCORN

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6



Rosemary-Parmesan Popcorn image

Steps:

  • Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
  • Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
  • Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
  • Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.

1 cup popcorn kernels
1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows
1 cup shredded Parmesan cheese
2 tablespoons kosher salt
2 cups olive oil
4 sprigs fresh rosemary

ROSEMARY POPCORN

Provided by Food Network

Categories     dessert

Time 13m

Yield 8 servings

Number Of Ingredients 6



Rosemary Popcorn image

Steps:

  • In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
  • Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.

1/4 cup corn oil
1 tablespoon extra-virgin olive oil
1 cup corn kernels
Salt and freshly ground black pepper
1/4 cup chopped fresh rosemary
1/2 cup butter, melted

ROSEMARY, GARLIC & CHILLI POPCORN

Spice up popcorn with rosemary, chilli and garlic for a quick and easy snack. It's healthy, vegan and gluten-free

Provided by Sarah Lienard

Categories     Snack

Time 20m

Number Of Ingredients 5



Rosemary, garlic & chilli popcorn image

Steps:

  • Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins.
  • Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway.

Nutrition Facts : Calories 187 calories, Fat 7 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

2 tbsp rapeseed oil
2 garlic cloves , lightly bashed
1 tsp chipotle or other chilli flakes
½ small bunch of rosemary , finely chopped
150g popcorn kernels

ROSEMARY-CARAMEL POPCORN

Upgrade freshly popped popcorn with a sweet, salty, and savory topping. Make homemade caramel sauce, then sprinkle in rosemary leaves, sea salt, and baking soda. Pour the mixture over the popcorn and bake for an ooey-gooey snack.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h25m

Yield Makes 16 cups

Number Of Ingredients 8



Rosemary-Caramel Popcorn image

Steps:

  • Heat oil and a few popcorn kernels in a large stockpot, covered, over high heat. When they pop, add remaining popcorn kernels. Cook, shaking pot, until popped. Transfer popcorn to a large bowl.
  • Preheat oven to 250 degrees. Heat butter, sugar, and corn syrup in a small saucepan over high heat. Cook, stirring, until butter and sugar melt and a candy thermometer reaches 255 degrees. Remove from heat, and stir in rosemary, salt, and baking soda. Pour over popcorn; toss. Transfer to a baking sheet.
  • Bake, stirring occasionally, until dried, about 45 minutes. Let cool before serving. Popcorn can be stored in an airtight container at room temperature for up to 3 days.

2 tablespoons safflower oil
1/2 cup popcorn kernels
1 stick unsalted butter
1/2 cup packed light-brown sugar
2 tablespoons light corn syrup
1 tablespoon rosemary leaves
1 teaspoon gray flaked sea salt, preferably sel gris
1/4 teaspoon baking soda

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