Rosemary & Asiago Cheese Popcorn

Homemade popcorn is fresh and delicious and always a family favorite for game or movie nights. Do you ever crave a more adventurous popcorn, something more than butter and salt?  We love making big bowls of Rosemary and Asiago Cheese Popcorn, it’s savory, cheesy, and a little salty.  Honestly, it’s a bit addicting.

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Grating an aged Asiago cheese over warm popcorn adds a bit of nutty flavor and as it melts it gets into all the nooks and crannies of the popped corn to add a delicious savory flavor.

What is Asiago Cheese

• This Italian cheese is from northeastern Italy is made from cow’s milk and has a creamy nutty flavor
• Fresh Asiago is a semi-soft cheese with a mild flavor
•  Aged Asiago is a dry cheese with a sharp flavor that depends on the time that it has aged
• Make sure when buying Asiago that it has the certification of PDO with it along with the Asiago stamp on the cheese wheel rind, this way you know you are buying authentic Italian cheese.

If you have some unexpected guest this is a perfect snack to make, everyone can dig into some warm popcorn.  Having company for the big game, this popcorn is the solution for that too.  Needing a snack just for yourself, you can make a small batch of popcorn and enjoy a bowl just for you.

I happen to have several varieties of popcorn and today I am using a Black Jewell popcorn.  This is one of my favorites for flavor and it pops into small kernels with thin hulls and truthfully, I love the color.

Simple ingredients for cheese popcorn

• Popcorn
• Asiago Cheese
• Rosemary
• Olive Oil
• Salt

Let’s get to poppin

• Use a 3-quart saucepan with a handle and a lid.
• Set the pan on the stove at medium-high and add 2 tbls. of oil
• Let the oil get hot then drop in a few kernels of corn and when they start popping add the rest of the corn.
• Put the lid on the pan and wait for the corn to start popping then let pop over medium heat. If you can keep the lid slightly ajar it lets stem out.
• Shake to pan gently over the burner until you don’t hear the corn popping.
• Pour the popped corn into a big bowl and add the grated asiago, chopped rosemary, and salt.

Make sure you have a big container to toss in all the toppings so you can stir it up.  And this is super important with making popcorn

make sure to add salt, otherwise, you will just have a bland bowl of popcorn.

Don’t forget to Pin to your favorite boards

Check out these other One Hot Oven recipes for more popcorn deliciousness and ways to use Asiago cheese, they are all tasty.

Here is a little popcorn inspiration for you for, a sweeter treat ~ Cinnamon Apple Caramel Corn. If you like the sweet side of popcorn this has a light caramel coating and is flavored with cinnamon and dried apples.  It’s nice and crunchy.

Do you ever buy that big bag of kettle corn, use the leftovers to make these No-Bake Kettle Corn Bars. These bars are topped with lots of chocolate for a sweet and salty snack bar.

Are you looking for more Asiago cheese recipes? These savory Ham and Asiago Cheese Scones are moist, tender, and full of Asiago cheese to give these scones some nutty flavor.

Appetizers are always a hit and these Pears, Asiago, Pistachios, and Cranberries in Puff Pastry easy to make and full of sweet and tart flavors.  These are the perfect make and freeze appetizers.

Don’t forget the popcorn, I used the Black Jewell popcorn.

Print Pin

5 from 12 votes

Rosemary and Asiago Cheese Popcorn

Savory and cheesy this Rosemary and Asiago Cheese Popcorn is a great flavor combination.

Cook ModePrevent your screen from going dark

Course Appetizer

Cuisine American

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 6 cups

Calories 169kcal

Author Jere' Cassidy

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Ingredients

• ▢ 2-3 tbls. canola oil can also use coconut oil
• ▢ ½ cups black popcorn use ⅓ cup yellow popcorn
• ▢ ⅓ cups Asiago cheese grated
• ▢ 2 tbls. rosemary finely chopped
• ▢ 2 tbls. olive oil
• ▢ salt to taste

Instructions

• Place the saucepan over medium-high heat. Add the oil and heat.
• Place a few kernels of corn in the pot and when they start popping add the rest of the popcorn.
• Cover the pan with the lid and gently shake the pan over the burner while the corn is popping.  

  If you can keep the lid slightly off the pan the steam can escape and the popcorn will be crispier.
• Listen for the corn to stop popping then remove from the heat and immediately pour into a large serving bowl.
• Pour the olive oil over the popped corn then sprinkle with the rosemary, cheese, and salt to taste. Stir and enjoy.

Notes

Store any leftover popcorn in a ziplock bag.

Nutrition

Serving: 2cups | Calories: 169kcal | Carbohydrates: 0.5g | Fat: 16.8g | Cholesterol: 17mg | Sodium: 227mg

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savory ~ salty ~cheesy ~popcorn

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About Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.