Name: Rosemary Asiago Popcorn
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 1/4 c popcorn kernels; 1 tbsp high-heat vegetable oil (canola, avocado, coconut, etc) (Optional - see notes); 1 T olive oil; 3 T finely chopped fresh rosemary leaves; 1/3 c finely grated asiago cheese; salt to taste

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I forget what started me making homemade popcorn… it was either that I wanted to avoid all the icky things in the microwave popcorn bags or that I realized it was much less expensive and that was good for my college budget and Law and Order: SVU – watching. I had a special pink bowl for popcorn munching while studying and watching reruns since other time-wasters like Facebook were still only a way to swap notes or get homework assignments for Calculus 3. At least I think that’s how it happened.

Everyone’s popcorn story starts differently, and then one morning you wake up, and you realize you’ve left the safety of college and are now a grown adult in the “real world”, whatever that is, and you wonder if maybe your popcorn shouldn’t grow up with you. You might sigh, because you don’t really want to be an adult. Unless making this popcorn recipe is a sign of being an adult at which point adulthood is now awesome. 1,000 imaginary bonus points for you if you eat popcorn after ice cream for dinner, also a perk of adulthood.

There’s just something very grown up about fresh rosemary and asiago cheese. It sounds like the kind of combination one would find served in a place with leather bound books on the shelf, only in reality it’s not that stuffy, and it’s definitely not just a flavor combination enjoyed by adults. I took a batch of this popcorn to share with friends at the last 4th of July fireworks show we attended and it was equally enjoyed by old and young alike.

Rosemary Asiago Popcorn

Yield: 8 cups

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

1/4 c popcorn kernels
1 tbsp high-heat vegetable oil (canola, avocado, coconut, etc) (Optional - see notes)
1 T olive oil
3 T finely chopped fresh rosemary leaves
1/3 c finely grated asiago cheese
salt to taste

Instructions

There are two ways to make your popcorn. For stovetop cooking see step 2, for microwave cooking see step 3.
Stovetop method: Heat 1 tbsp of vegetable oil in a heavy-bottomed sauce pan with a lid over medium high heat. Pour in the popcorn kernels, cover the pan, and shake to coat the kernels in oil. Keep the pan covered and over the flame, shaking regularly, until the popcorn has popped.
Microwave method: Pour 1/4 popcorn into a brown paper bag and fold the top shut twice. Set the microwave for 3 minutes on high, and stop when the popping slows to 4-5 seconds between pops.
Immediately place the popcorn in a large bowl with a lid and pour over the olive oil, asiago cheese, and rosemary. Cover the popcorn and shake well for 5-10 seconds to ensure the seasonings are well distributed.
Taste the popcorn, add salt if desired, shake again briefly. Test salt again if needed. Enjoy!

Notes

You may either make this recipe on the stovetop, at which point you'll need the oil, or you may use a handy dandy brown paper lunch sack and just use the microwave.