Photo Credit: Recipe Corner - Amanda Patton
Cook Time: 5 min
Prep Time: 10 min (plus infusion time)
( Serves 4 )
8 cup popped popcorn (or 1 bag of unsalted plain microwaved popcorn)
1/4 cup olive oil
1 whole sprig of fresh rosemary (cut in half)
1 whole sprig of fresh thyme (cut in half)
3 whole garlic cloves (peeled and smashed)
2 tablespoon grated Parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon cracked black pepper
- In a small saucepan, combine olive oil and crushed garlic cloves. Bring the oil to a simmer over medium heat, about 1 to 2 minutes. When the oil begins to bubble, remove the pan of oil from the heat; add half of a sprig of rosemary and half a sprig of thyme to the pan. Set aside and allow to infuse for 20-25 min.
- While the oil infuses, finely chop the remaining rosemary and thyme (make sure to pick the herbs from the stem before chopping). In a small bowl, combine chopped herbs with Parmesan, sea salt, garlic powder, and black pepper.
- When oil is finished infusing, strain it through a fine mesh sieve and discard the garlic and herb sprigs.
- Place the popcorn in a large bowl. Drizzle the oil over the popcorn. Use a large spoon to toss the popcorn in the oil. Sprinkle the Parmesan-herb mix over the popcorn, toss again, and serve.