Rosemary and Asiago Cheese Popcorn

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

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 169kcal

Place a 3-quart sausepan with a lid over medium-high heat. Add the olive oil and heat until shimmering.
2-3 tablespoons olive oil
Add 2 or 3 popcorn kernels to the pan. When the kernels pop, add the remaining popcorn kernels in an even layer.
1/2 cups black popcorn
Cover the pan with the lid and gently shake the saucepan over the burner while the popcorn pops. Reduce the heat slightly and keep the lid slightly ajar if possible so steam can escape, which helps keep the popcorn crisp instead of chewy.
When the popping slows to several seconds between pops, remove the pan from the heat and immediately pour the popcorn into a large bowl.
Drizzle the warm popcorn with additional olive oil, then sprinkle with the rosemary, Asiago cheese, and salt to taste. Toss well so the cheese and seasonings coat the popcorn evenly, then serve right away.
2-3 tablespoons olive oil, 1/3 cups Asiago cheese, 2 tablespoons rosemary, 2 tablespoons olive oil, salt to taste

Store any leftover popcorn in a ziplock bag.