Rosemary Pecorino Popcorn

Rosemary Pecorino Popcorn

Popcorn was always a big thing in my family growing up. And why not? It’s low calorie, easy to fix, and a nice, crunchy, satisfying snack. I don’t ever feel compelled to drown it in butter; we were never offered buttered popcorn as kids, so I guess my taste buds adjusted. Or something.

the makings of rosemary pecorino popcorn

So imagine my surprise when I begin seriously dating Matt only to find out that he doesn’t care for popcorn at all. Had he brought that up on the first date, I can’t say for sure what would have happened… (Just kidding, Matt!)

Alas, popcorn played no role in my life for a few years. And I quite missed it. So I began to query Matt on what he disliked about it, and it turns out he always found it greasy from too much butter, or way too salty. Oh, and the kernels always got stuck in his teeth.


Well. {Rubs hands together gleefully.} I can fix the first two problems, and as Meat Loaf liked to say, “two out of three ain’t bad.” So I made him this amazingly delicious popcorn from Jennie Perillo’s first cookbook, and fortunately he loved it! He also gave me the green light to make popcorn again, which makes me quite happy.

rosemary pecorino popcorn

Recipe note: when you toss the cheese and herbs with the popcorn, the heat from the kernels may make the cheese glue together. No matter. Just let it, then kind of crumble it with your fingers to evenly distribute it.

Rosemary Pecorino Popcorn

Source: slightly adapted from Homemade with Love by Jennifer Perillo

1 tbs olive oil
½ cup popcorn kernels
¼ cup grated Pecorino Romano cheese
5-inch sprig of rosemary, needles stripped and finely chopped
Sea salt, such as fleur de sel

Add the oil and 3 kernels to a deep, heavy-bottomed pot – I used my Dutch oven and it worked perfectly. Cover and place the pot over medium-high heat on the stove top. Heat until the kernels pop; this tells you that the oil is hot enough to pop the rest. If the oil is smoking a little, don’t worry.
Immediately add the rest of the kernels, cover, and (using pot holders), hold the pot by the handles and shake vigorously until most of the kernels have popped, about 2 to 3 minutes.
Remove the pot from the heat. Carefully lift the cover, but don’t put your face right over the pot – you don’t want a stray kernel to pop and hit you in the eye. Sprinkle the cheese and rosemary on top, cover, and shake vigorously for a few seconds until the popcorn is well coated. Lift the cover and check to see if your cheese clumped together. If it did, lift the clump out and crumble it with your fingers. I used a large spoon to gently toss the popcorn to coat it. Taste and season with sea salt, if desired. You may find it salty enough from the cheese. serve immediately.

3 responses to “Rosemary Pecorino Popcorn

  1. Julie,
    I really like the way you’ve styled your photos–both the ingredient shot and the paper bag of popcorn–well done!
    I love popcorn, and switched to homemade years ago (after loving my MIL’s homemade popcorn for movie nights when we’d visit) but sadly, I haven’t made it in over a year.
    Having 2 kids in braces means that I’m the only one who would be eating the popcorn, so I figure I’ll just wait. They can’t be in braces forever, right?
    I never really branched out into flavors for popcorn, so I’m going to remember this for future snacking.

    • Texan New Yorker

      Thanks! OMG, popcorn and braces – I remember being a teenager. Oh the worst combination ever!! Hopefully you’ll have popcorn in the house again soon enough, though. 🙂

  2. Pingback: Piña Colada Blondies | The Texan New Yorker

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