Bite: Rosemary Popcorn

Now that the holidays are over, I'm back to a regular eating schedule and am trying to plan healthy snacks to have throughout the day. I am a huge fan of popcorn and while I love a good old fashion plain recipe with salt and butter, I thought I would kick it up a notch. Enter in a few sprigs of fresh rosemary and a sprinkle of shaved parmesan cheese:

This recipe is super easy to make. I prefer making my popcorn on the stove, but of course you can cook yours in the microwave if you'd like. 

Ingredients

1/4 cup Fresh rosemary leaves

10-12 cups Freshly popped popcorn (1/2 cup kernels)

1/4 cup butter, melted

Salt & pepper, to taste

1/4 cup of shaved parmesan cheese (optional)

Instructions
Making The Popcorn

Add your oil and kernels to your pan, shake around a little to coat the kernels in oil, and turn the heat to the highest setting. Do not cover yet. When the first kernel pops, put the lid on. Begin shaking the pan back and forth, maintaining contact with the burner. You want to keep the kernels moving to prevent burning. Remove from heat when your pan becomes full or when pops are about 2 seconds apart.

Dressing The Popcorn
1. Bake rosemary leaves at 300 degrees for 5-6 minutes. Remove from oven and chop finely or crush with a mortar and pestle.

2. Pour your popcorn in a large bowl, drizzle with butter, add baked rosemary, and parmesan. Sprinkle in a generous amount of salt and toss to coat. Enjoy!

Have you tried any other flavors on your popcorn? Or do you like to keep it simple with just salt and butter?