Ghee and Parmesan Popcorn

Serves 4 as a snack
Time 15 minutes


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.