"Cheesy" Garlic Rosemary Popcorn
paleo, dairy-free, refined sugar-free
A bag of this oh so savory, “cheesy”, garlicky, rosemary popcorn is the best way to spend a night in curled up on the couch, watching a movie, probably cuddling with your dog. I like to call it the ideal Friday night date - you don’t have to try to make small talk, no awkward long pauses, and it’s fully acceptable to shovel it in your mouth at rapid speed. I don’t know what more you need.
Was anyone else memorized but also horrified by those cheese seasonings that would be sitting on the counter at the popcorn buttering station at the movies? Like 1, how do they get popcorn to taste so cheesy and delicious with a couple shakes but 2, do I really want to know?
If you haven’t heard of nutritional yeast (aka “nooch”), welcome to the CHEESIEST party you’ll never want to leave! Nutritional yeast is an inactive yeast that packs some serious micro-nutrients - hence the name nutritional yeast. The seasoning alone has protein and fiber which is something of which I can never really get enough. It gives off a cheese-like flavor that is just incredible. I love adding it to eggs, sauces, pasta, basically everything.
What is savory popcorn without garlic and rosemary?? The two just mesh so well together and then you add in some “cheesy” flavor and you’ll find your hand continuing to go back to the bowl like a magnetic force. I sprinkled just a tad of each - garlic powder and chopped rosemary - into the bowl and let’s just say I highly recommend.
I also recently discovered sprouted popcorn kernels which I am SO about so I used them in this recipe. the "‘sprouted’ part simply means that the kernels have begun to, yes, sprout! The sprouting process aids in a more whole-some nutritional makeup of the grain - easier to digest, more vitamins that are easy to absorb, lower carbohydrate count, to name a few. However, this recipe will definitely work with the usual popcorn kernel, I would just watch for added sugars in the packaging 😉.
Savory “Cheesy” Garlic Rosemary Popcorn
1 cup popcorn kernels
1/4 cup coconut oil
1/2 cup nutritional yeast
1/2 Tbsp garlic power
2 Tbsp rosemary, finely chopped
1 Tbsp sea salt
Melt coconut oil in microwave safe bowl until liquid.
Pour popcorn kernels in a deep dish skillet and coat with coconut oil.
Turn skillet heat on medium-low and cover with a lid. It will take about 2 minutes for the kernels to start popping.
Continue to shake the skillet every 30 seconds or so once the kernels start to pop vigorously.
Once the popping has slowed down (about 3 minutes of popping), pour popcorn into a large mixing bowl.
Add nutritional yeast, garlic, rosemary, and sea salt to bowl and shake so that the popcorn is thoroughly coated.
Pour into individual bowls and get munching!
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