½ cup unpopped corn kernels
2 tbsp ghee
2 tbsp chopped rosemary
½ cup parmesan cheese grated
Salt, to taste
In a pot, melt 2 tablespoons of ghee and sautè rosemary.
Test 1-2 kernels to ensure hot enough and that they pop then add the rest.
Cover the pot tightly and allow the rest of the kernels to pop.
Pour into a large bowl.
Chuck through the parmesan cheese and toss to combine.