30 Minutes or Less

Rosemary, Butter and Gouda Popcorn

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1Made this recipe

Serves: 8

Prep Time: 10 minutes

Cook Time: 15 minutes


1/4 cup canola or olive oil, divided

1 cup popcorn kernels, divided

1 stick (1/2 cup) unsalted butter

4 teaspoons chopped fresh rosemary, divided

1 1/2 cups shaved or finely grated Gouda cheese

3/4 teaspoon fine grain salt

1/4 teaspoon black pepper, optional


01In a large (8- to 10-quart) stock pot over medium heat, pour 2 tablespoons of oil. Add 2 kernels and cover. Once those the kernels pop, add 1/2 cup of the kernels. Cover and cook, shaking the pot every 20 seconds, until all the kernels pop, about 2 1/2 to 3 minutes, shaking the pot every 20 seconds. Remove from the heat and pour the popcorn into a large serving bowl. Return the pot to the stove and repeat the process with the remaining 2 tablespoons oil and 1/2 cup kernels.
02While the second batch of kernels pop, place a small pot over medium heat. Add the butter and 2 teaspoons rosemary. Heat until butter is melted, stirring a few times. Remove from heat and set aside.
03In a small bowl, gently toss the cheese and the remaining 2 teaspoons of rosemary together.
04Once all the popcorn is popped and in the serving bowl, gently add the rosemary cheese mixture, tossing lightly with your hands or a spatula. Add the salt and black pepper (if using), and gently mix again. Slowly pour the melted rosemary butter over the popcorn. Carefully mix until all the kernels are buttered. Serve immediately.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.