Ghee and Parmesan Popcorn

Recipe by: Preeya Alexander

Time: 15 minutes

Serves: 4 as a snack

Ingredients:

• ½ cup unpopped corn kernels
• 2 tbsp ghee
• 2 tbsp chopped rosemary
• ½ cup parmesan cheese grated
• Salt to taste

Method:

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.

Made with these Katoomba products