Rosemary Popcorn

• 12 cup popcorn
• 12 cup rosemary oil
• 2 tablespoons kosher salt
• 1 cup parmesan cheese, freshly grated

1. Heat 1/4 cup of rosemary oil in a large stock pot over a med-low heat.
2. Place a couple of kernels in the pot to let you know when it is ready.
3. When oil is hot, add the popcorn and cover with a tight fitting lid.
4. When you start to hear popping, keep shaking the pot until the popping slows down and you don't hear a lot of un-popped kernels rattling around in the pot.
5. Put the other 1/4 cup of oil in a microwave safe container and heat for about a minute.
6. Pour popcorn into a large bowl and slowly drizzle oil all over the popcorn, while tossing.
7. Sprinkle salt on and I like to grate the cheese directly on the popcorn as I'm adding the oil.
8. Salt and cheese may vary to your taste.

popcorn, rosemary oil, kosher salt, parmesan cheese

Taken from www.food.com/recipe/rosemary-popcorn-210037 (may not work)