Cheesy Italian Popcorn, a Healthy Snack You Need to Try
Every snack should be this good!
Servings: 4 servings
Ingredients
- ¼ cup extra virgin olive oil
- ½ cup popcorn kernels
- 1 teaspoon fresh rosemary - finely grated
- 1 teaspoon oregano
- 4 sun-dried tomatoes in olive oil
- ⅓ cup grated parmesan
- A pinch of salt
Instructions
- Make a paste with the sun-dried tomatoes by chopping them as finely as possible.
- Either pop the kernels with a popcorn machine or heat half of the olive oil in a large pot with a lid. If you are using the pot method, once the oil is hot, add the popcorn and cover with the lid and cook until the popping slows, about 3-4 minutes.
- Mix the chopped rosemary, dry oregano, sun-dried tomato paste and remaining olive oil in a small bowl. Add the mixture to the pot and toss the popcorn to coat.
- Add the parmesan to the popcorn and warm everything up over medium heat for a couple of minutes, adding a pinch of salt to taste.
- Serve nice and warm.
- You can also let the popcorn cool and store in a bag or jar for a couple of days (they never, ever last that long).