Rosemary Cayenne Popcorn

Spice and I are going to turn into giant popcorn kernels. I swear.

We had a marathon of the second season of Tru Blood this weekend. I think we popped almost an entire bag full of kernels to partake of with our sexy vampire watching. PS: True Blood is an amazing show. I HIGHLY recommend you watch it. Now. After you watch it, tell me which vampire you love. Spice is in love with Eric while I am a true Bill devotee. Yes, these are vampires. Yes, they are Hot. With a capital H.

Back to the popcorn. Before we just started making vats of plain popcorn, I made some Rosemary Cayenne Popcorn. Delish. It had a very good balance between salty and sweet. Although, by the end of the weekend, I just started putting some sugar and salt on my popcorn and it did the trick for the lazy in me!

Rosemary Cayenne Popcorn
Montcarte

3 tablespoons canola oil
1/3 cup popcorn kernels
2 tablespoons melted unsalted butter
2 tablespoons minced rosemary
2 tablespoons grated parmesan
1 teaspoon brown sugar
1/4 teaspoon cayenne
1/4 teaspoon salt
6 cups popped popcorn

Heat the oil in a 3-quart saucepan on medium high heat.

Put 1 or 2 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

In the bottom of a large bowl, mix the butter, rosemary, parmesan, brown sugar, cayenne and salt. Pour the popcorn into the large bowl. Stir the popcorn to evenly coat the kernels with the seasoning.