1 1/2 sprigs of fresh rosemary
1 large garlic clove
1/2 – 3/4 C grated* fresh parmigiano-reggiano (authentic italian parmesan cheese)
good extra virgin olive oil
kosher salt, to taste
1/2 C unpopped popcorn
Pop the popcorn (I use a hot air popper). Meanwhile, strip the rosemary leaves from the woody stem and chop until medium fine. Mince the garlic clove.
Once you have popped the popcorn, place 1/3 of the popcorn into the serving bowl and drizzle a little of the oil over the popcorn. Toss with a wooden spoon/spatula until coated, and then add 1/3 of the rosemary, garlic and parmesan. Sprinkle with a little salt. Repeat this until all the popcorn has been added to the serving bowl and coated with the seasonings. Be sparing with the salt until the very end when you can taste it and add more if needed, as the cheese is quite salty, and it is very easy to oversalt this – and that just ruins it.
*I use a fine microplane rasp to grate my hard cheeses such as parmesan or romano. It grates the cheese so finely that it almost looks like soft snow. 1/2 C of cheese grated this way is a lot less dense than cheese that is grated with a regular cheese grater, or pre-grated cheese you buy in the store (please, if at all possible buy the good stuff, the flavour is so, so much better), so you may adjust your recipe accordingly. Honestly, I didn’t measure any of these ingredients when I made this the other day, I just threw it together, so feel free to do the same.
If you want to make this vegan, replace the cheese with nutritional yeast flakes. It’ll tastes just as good!