Rosemary Parmigiano – Reggiano Popcorn

• 4 quarts popped popcorn
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 tsp. finely crushed rosemary (fresh or jarred)
• 1/4 cup grated Parmigiano-Regianno cheese
• 1 tsp. garlic salt
• 1/8 tsp. white pepper, optional

Preparation

1 Place popcorn in a large serving bowl.
2 Mix butter, olive oil and rosemary together in a small bowl; microwave 20 seconds to melt butter.
3 Stir butter mixture and pour over popcorn; toss.
4 Sprinkle cheese, garlic salt and pepper over popcorn; toss again and serve.

Source: Popcorn Board