Rosemary Parmesan Popcorn

A salty snack is wine’s favorite accompaniment. For a delicious pairing, enjoy this flavorful popcorn recipe alongside a glass of Swanson.


3 Tbsp canola oil
⅓ cup popcorn kernels
¼ cup fresh rosemary leaves
¼ cup butter, melted
3 Tbsp freshly grated parmesan cheese
½ tsp salt
¼ tsp coarsely ground pepper


Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary; set aside.

Heat oil in a 3-quart thick-bottomed saucepan on medium high heat. Put 3 or 4 kernels into the oil until they pop. Once popped, add the rest of the kernels to the saucepan in an even layer and cover with lid. Gently shake intermittently. When popping slows to 2 to 3 seconds between pops, remove from heat.

Place popcorn in a large bowl, drizzle with melted butter and toss to coat. Sprinkle with cheese, salt, pepper and rosemary and toss to coat again. Serve immediately and enjoy with our Salon Zinfandel or your favorite Swanson wine.

Pairs With

2013 Salon Zinfandel