Waitrose and Partners
Cheesy rosemary popcorn

Cheesy rosemary popcorn

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

741kJ/ 178kcals

Fat

10g

Saturated Fat

3.3g

Carbohydrates

12g

Sugars

0.5g

Fibre

5.8g

Protein

6.7g

Salt

1g

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