makes about 3 quarts
3 Tbs vegetable oil
1/2 cup popcorn kernels
1 Tbs finely minced fresh rosemary
1/3 cup finely grated parmesan cheese (plus more as needed)
1/4 cup extra virgin olive oil
Finely mince 1 generous Tbs of fresh rosemary and add that to a bowl with 1/3 cup grated parmesan cheese and use my fingers to mash and mix those together.
That'll help the rosemary stick to the popcorn better later on and, although we're using extra virgin olive oil to season the popcorn, we'll actually be popping it in vegetable oil because it has a higher smoke point.
Add 3 Tbs vegetable oil to a large heavy bottomed pot on medium high heat and add 2 - 3 kernels of popcorn and put a lid on top.
Stay with it and once those kernels have popped, add 1/2 cup popcorn kernels, put the lid back on top and stay with it, carefully shaking the pot occasionally as all the kernels pop.
As soon as it's done popping, immediately add it to a large mixing bowl and add about 4 Tbs extra virgin olive oil and add the cheese and rosemary and toss to combine.
And then sprinkle on a little more grated cheese if you like.
Add a tiny sprinkling of sea salt if you think it needs it.