- 4 quarts air popped popcorn
- 3 tablespoons extra-virgin olive oil
- 1 sprig fresh rosemary
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Heat the olive oil and rosemary in a small saucepan over medium heat until fragrant, about 5 minutes.
- Discard the rosemary and drizzle the olive oil over the warm popcorn.
- Add the parmesan, salt, and pepper and toss to combine.