• TheGunnChowderPot

Rosemary and “parmesan” popcorn

This will surely make your tastebuds pop!

Buying popping corn kernels is a much cheaper alternative than buying already flavoured bags from the supermarket as is often a much healthier option. This recipe is a great savoury combination to enjoy as a quick after snack or to accompany a movie marathon with the greater time we are all spending indoors at the moment.

The Recipe

Serves: 2

Prep: 5mins

Cook time: 5mins


50g popping corn kernels

1 tbsp oil

Sea salt

1 sprig rosemary, finely chopped

25g of grated vegetarian hard cheese


  1. Place a medium sized saucepan on the heat which you have a lid for and heat the oil along with a good pinch of salt.

  2. Place 2/3 individual kernels in the oil to measure when the oil is hot enough.

  3. When the kernels pop, add the rest of the kernels into the pan and place the lid on and remove from the heat. Make sure to keep the lid slightly open so as not to steam the kernels so they stay crispy.

  4. Make sure to shake the pan so as to coat all the kernels in salt and oil. Continue to place the pan on the heat and remove to ensure that the oil does not get too hot.

  5. Once you can no longer hear popping, take the pan off the heat and stir in the cheese immediately to ensure that it melts and sticks to the popcorn.

  6. Stir in the rosemary and add more salt if necessary to taste.

  7. Serve and enjoy!


*You can use regular parmesan if you are not vegetarian.


*I use sunflower oil as it’s cheaper and does not affect the taste but can use whatever oil you have in the cupboard.

*I find it best to cook in small batches so as to coat all the kernels in seasoning and cook evenly.

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