Waitrose and Partners
Cheesy rosemary popcorn

Cheesy rosemary popcorn

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

0 out of 5 stars(0) Rate this recipe
  • Serves6
  • CourseSnack
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.


Typical values per serving when made using specific products in recipe


741kJ/ 178kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet