Cheesy rosemary popcorn

Name: Cheesy rosemary popcorn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 2 tbsp sunflower oil; 150 g popcorn maize; 2 sprig/s rosemary, leaves finely chopped; 1 tsp sea salt flakes; ½ tsp cayenne (optional); 80 g grated essential Waitrose Parmigiano Reggiano

Make a double batch – this really is a more-is-more situation.

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Serves6
CourseSnack
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

2 tbsp sunflower oil
150g popcorn maize
2 sprig/s rosemary, leaves finely chopped
1 tsp sea salt flakes
½ tsp cayenne (optional)
80g grated essential Waitrose Parmigiano Reggiano

Method

Put 1 tbsp oil in a large pan over a medium-high heat. When hot, add the popcorn maize and cover with a lid. Wait 1 minute or so for the kernels to start popping, then shake the pan gently every now and then to keep the kernels moving. When the popping slows to 2-3 seconds apart, take the pan off the heat.
Meanwhile, put the rosemary and sea salt in a pestle and mortar and crush to a fine crumb. In a small pan, heat the remaining oil for 1 minute, then stir through the cayenne, if using.
When the popcorn is ready, tip into a large bowl. Mix through the hot oil, scatter over the grated cheese and rosemary salt and toss together well. This will keep in an airtight container or food bag for up to 2 weeks.