Rosemary Popcorn

Today is  rainy and cloudy the perfect weather to snuggle up and watch a good movie. Movies and popcorn go hand in hand, and this is our mother's recipe so it just makes this snack a little more special to us. A lot of those ready to make popcorn bags can be loaded with fat and sodium, so we took that into consideration to lower those levels to try to give you a healthy-to-go snack with a good portion size.


Rosemary Popcorn

Servings: 8 Serving Size: 2 Cups Calories: 109 Carbs: 17 Fat: 5 Protein: 3 Fiber: 3 Sodium: 243

Ingredients:

• 3/4 Popcorn Kernels
• 1 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Light Butter
• 2 Tbsp. Rosemary
• 1 Tsp. Black Ground Pepper
• 1/2 Tsp. Table Salt
• 1/3 Cup Reduced Fat Parmesan Cheese 

Use at least a 5.5 quart pot. Heat olive oil in pot on medium high heat, than add the popcorn kernels, and them in the olive oil. Place lid on pot and shake the pot a little to get the kernels to start popping once the popping slows down remove from heat.

In the microwave melt butter on high for about 20 seconds. Once all the popcorn is finished cooking, place in a large bowl and add the melted butter, rosemary, parmesan cheese, salt, and black pepper and stir so the popcorn is coated evenly.