4 to 5 tablespoons butter
2 to 3 cloves garlic, minced
1 tablespoon fresh very finely chopped rosemary
1/2 cup popcorn kernels
4 tablespoons canola or vegetable oil
1/2 cup grated Parmesan cheese
Salt to taste
In a small saucepan, melt the butter over medium-low heat. Stir in the garlic and rosemary. Cook for about 3 minutes, stirring constantly, until garlic is lightly browned. Remove from heat and set aside. To pop the popcorn, heat the oil on medium high heat in a large pan with a tight-fitting lid. Add the popcorn kernels in an even layer. Gently shake the pan over the burner while the popcorn is popping. When the popcorn is done popping, remove the pan from the heat. Pour the popcorn into a large bowl. Pour the butter, garlic, and rosemary mixture over the popcorn and gently toss. Sprinkle Parmesan cheese over the warm popcorn. Season with salt to taste.
You can also about 14 to 16 cups air popped or unbuttered microwave popcorn if you like.