Parmesan & Rosemary Popcorn

Popcorn /pɒpkɔːn/ noun Maize of a variety with hard kernels that swell up and burst open when heated

Ingredients:

• 1/2 cup of popcorn kernels
• 2 tbs of rosemary infused extra virgin olive oil
• 3 tbs of rosemary, diced
• 3 tbs of parmesan cheese, finely grated
• 2 tbs of sea salt

Method:

1. Prepare the corn kernels as per instruction. In a large pot heat the olive oil and 1 tbs of rosemary on medium until warm (3 minutes).
2. Slowly pour in the corn kernels and cover with a glass lid. Once the kernels begin to pop vigorously shake the pot often. When the popping begins to slow remove the pot from the heat but keep the lid on and allow those last few stubborn kernels to pop.
3. Pour the popcorn into a bowl. In a mortar and pestle bash together the seal salt and remaining rosemary until in forms a gritty paste. Pour over the popcorn with the remaining olive oil and parmesan cheese.
4. Using your hands mix it all together and serve immediately.