INGREDIENTS
1/4 cup
expeller-pressed canola oil
3/4 cup
popping corn
1 tbsp
+ 2 teaspoons (3 g) chopped fresh rosemary
1/4 tsp
garlic powder
1/4 tsp
salt
1/4 tsp
freshly ground black pepper
1/3 cup
shaved (with a vegetable peeler) and chopped Parmesan cheese