I had the fancy idea to attempt a truffle popcorn recipe because it sounds beautiful and sophisticated and delicious. So after a very long day of work that involved driving 200 miles (between Richmond and DC) I found myself driving from grocery store to grocery store at 9:30 at night, realizing that no store open past 9pm carries truffle oil. Bummer.
But my heart was set on popcorn and I even reached for a bag of that “cheese” popcorn stuff that I loved as a child (and admittedly still love today) but put it back in the shelf since I couldn’t pronounce half the ingredients on the bag. That would not suffice.
I went home and decided I would make my own popcorn, truffle oil or no truffle oil. Besides, sometimes things are best when they’re kept simple. Of course, I had to fancy it up just a little.
If you’re making this for a group of youngsters, you may want to leave out the rosemary. I think it adds a nice depth to the flavor, though! The parmesan gives it that lick-your-fingers nostalgia you would get from eating the store bought kind and you actually know what that powder is. Win-win. Besides, popcorn is best when it’s hot off the stove! Now I have to restrain myself from eating it for breakfast.
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