ULTIMATE ROSEMARY PARMESAN POPCORN

1. Pour 1/4 cup rosemary olive oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium-low, add 3 kernels of corn, and cover.
2. Once the kernels pop, pour in the remaining popcorn kernels. Cover the pot and give the pot a little shake to distribute the kernels evenly.
3. Cook over medium-low heat, shaking the pot occasionally. Once the kernels start popping like crazy, crack the lid just a bit so the popcorn doesn't steam and stays crisp. Cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn into the bowl.
4. Drizzle with remaining rosemary olive oil. Add a good amount of kosher salt and the parmesan. Toss and serve.