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- 1/4 cup olive oil
- 6 tablespoons popcorn
- 4 tablespoons butter
- 4 cloves smashed garlic
- 4 large stems rosemary, picked and chopped
- Zest of 1 lemon
- 1 cup finely grated parmesan
Place the oil and the popcorn in the bottom of a saucepan or a high-sided skillet with a lid. Cover and place over medium heat, shaking the pan constantly until popping slows to 3-4 seconds between pops.
Melt the butter in a small pan over low heat, add smashed garlic and stir. Let sit to infuse.
Pour the popped corn into a large bowl for tossing. Remove garlic cloves from butter and pour over popcorn. Add remaining ingredients and toss to combine.
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