Savory Rosemary & Parmesan Popcorn

In a small saucepan, melt 4 tablespoons of unsalted butter over medium-low heat.

Add 2 minced garlic cloves to the melted butter and cook for 1-2 minutes until fragrant but not browned.

Add 2 tablespoons of finely chopped fresh rosemary to the butter mixture and continue to cook for another minute to infuse the flavors.

Remove from heat and set aside to allow the flavors to develop while you prepare the popcorn.

In a large, heavy-bottomed pot with a tight-fitting lid, heat 3 tablespoons of olive oil over medium-high heat.

Add 3 popcorn kernels to the oil and cover the pot. When these test kernels pop, the oil is hot enough.

Add the remaining 1/2 cup of popcorn kernels, cover the pot, and remove from heat for 30 seconds (this helps all kernels reach the same temperature).

Return the pot to medium-high heat. Once popping begins, gently shake the pot occasionally to prevent burning.

When the popping slows to 2-3 seconds between pops, remove from heat and immediately transfer the popcorn to a large mixing bowl.

Drizzle the rosemary-garlic butter over the hot popcorn while gently tossing to distribute evenly.

In a separate small bowl, mix 1/2 cup of freshly grated Parmesan cheese, 2 tablespoons of nutritional yeast, 1 teaspoon of sea salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of red pepper flakes (if using).

Sprinkle the cheese mixture over the buttered popcorn in batches, tossing between additions to ensure even coating.

Allow the popcorn to cool for 2-3 minutes before serving to let the flavors meld together.

Serve immediately or store in an airtight container for up to 2 days (though best enjoyed fresh).