Make a batch of this delicious popcorn for your next movie night and you’ll start a new tradition. Flavored with olive oil, fresh rosemary, Parmesan cheese, and minced garlic, it’s a sophisticated take on a favorite snack. This popcorn recipe can be tailored to what you like or have on hand. Replace the Parmesan with Romano or Asiago, and use fresh thyme or oregano in place of the rosemary.

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Credit: Linda Pugliese; Prop Styling: Claire Spollen; Food Styling: Torie Cox

Recipe Summary test

15 mins
15 mins
Serves 13


Ingredient Checklist


Instructions Checklist
  • Place olive oil and garlic in a small saucepan; heat over medium-low, undisturbed, until sizzling, about 2 minutes. Reduce heat to low. Add rosemary; stir once, and cook, undisturbed, until garlic softens and rosemary is fragrant, about 2 minutes. Remove from heat; set aside.

  • Place canola oil in a large saucepan fitted with a lid; heat over high. Add 2 popcorn kernels; cover and shake saucepan until kernels pop, 2 to 3 minutes. Add remaining kernels; cover and shake constantly until kernels stop popping, about 2 minutes.

  • Immediately pour popped popcorn into a large bowl. Drizzle with garlic-rosemary oil, stirring to coat. Add cheese and salt; toss to coat. Serve immediately.