21 Day Fix Garlic, Rosemary, and Parmesan Popcorn
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 servings 1x
- 6 cups POPPED popcorn (about 5–6 tablespoons unpopped kernels, but that might push you a little past 6 cups – you can just save the rest for later!) The popcorn should be air popped or popped in a Whirley Pop using no oil
- 2 teaspoons coconut oil
- 1 clove garlic, very finely minced
- 1/8 teaspoon rosemary, very finely minced
- 1/3 cup fresh grated parmesan cheese
- Salt to taste
- When your popcorn is done popping, place in a large bowl and set aside
- Make your infused coconut oil: add coconut oil, garlic, and rosemary to a small skillet and cook over medium heat, stirring constantly. Cook for a few minutes until it is fragrant and the garlic is just starting to turn golden
- Sprinkle the parmesan cheese over top of the popcorn and then drizzle the oil over top of that (this melts the cheese a bit, which helps it stick to the popcorn)
- Toss immediately with a pair of spoons or spatulas (too hot for bare hands!!) until the oil and cheese coat the popcorn evenly
- Season to taste with salt
- *Note: to cut down on fat even more, the cheese can be omitted. Most of the flavor comes from that yummy infused oil anyway!*