There’s nothing quite like the irresistible aroma of freshly popped popcorn, especially when it’s infused with savory cheese and fragrant rosemary. This Microwave Cheese & Rosemary Popcorn is a game-changer, delivering a gourmet snack in just 7 minutes. The fluffy kernels are coated in a rich, cheesy layer, while the rosemary adds a subtle earthy note that elevates every bite. Perfect for movie nights or quick cravings, it’s a treat that’s as easy to make as it is delicious.
What makes this recipe stand out is its perfect balance of textures and flavors. The popcorn stays light and airy, yet each piece is generously seasoned for maximum satisfaction. In just 2 minutes of cooking, you’ll have a snack that’s crispy, cheesy, and aromatic—ideal for sharing or savoring solo. It’s proof that the simplest ingredients can create something truly special.
Ingredients for Microwave Cheese & Rosemary Popcorn
- ⅓ cup (60g/2oz) popcorn kernels
- 3 tablespoons (1½ oz/45g) butter, melted
- 4 tablespoons dried cheese (parmesan or cheddar)
- ¼ teaspoon mustard powder
- 1 tablespoon chopped rosemary (dried or fresh)
- ½ teaspoon salt
Step-by-Step Instructions
- Place the popcorn kernels in a medium brown paper bag. Roll the top tightly to seal, trapping the steam for cooking.
- Stand the bag upright in the microwave and cook for 1 minute 35-50 seconds, or until the popping slows to about 1 pop per second. (Note: Cooking time may vary based on microwave wattage. For a 1200-watt microwave, this timing works well.)
- Carefully open the bag and pour in the melted butter. Roll the bag closed again and shake vigorously to coat the popcorn evenly.
- In a small bowl, mix the dried cheese, mustard powder, chopped rosemary, and salt.
- Sprinkle the cheese mixture over the popcorn while shaking the bag to distribute the seasoning evenly. Roll the bag closed and shake vigorously one more time.
- Serve immediately and enjoy your flavorful, cheesy popcorn!
Flavor Twists & Topping Ideas
Want to mix things up? Try swapping the cheddar cheese powder for nutritional yeast for a vegan-friendly option. For a spicy kick, add a pinch of cayenne pepper or smoked paprika to the seasoning mix. If you’re feeling adventurous, drizzle a little truffle oil over the popcorn before shaking in the seasonings for a gourmet touch.
Perfect Pairings for Your Popcorn
This cheesy rosemary popcorn pairs wonderfully with a crisp white wine or a cold beer for a cozy snack. For a movie night, serve it alongside a bowl of roasted nuts or a charcuterie board. It’s also a great addition to a game-day spread with other finger foods like wings or sliders.
Quick Tips for Microwave Success
To avoid burnt popcorn, *listen closely*—stop the microwave when the popping slows to about 1 pop per second. If your microwave is less powerful than 1200 watts, add 10-15 seconds to the cooking time. Always use a fresh brown paper bag to prevent any unwanted flavors or burns.
Storage & Reheating Made Easy
If you have leftovers (unlikely!), store the popcorn in an airtight container at room temperature for up to 2 days. To revive its crispiness, reheat it in the microwave for 10-15 seconds. Avoid adding more butter or cheese powder until after reheating to keep it from getting soggy.
Why This Recipe Works
The brown paper bag method is a *game-changer*—it traps steam for perfectly popped kernels without the need for special equipment. The combination of melted butter and cheese powder ensures every bite is flavorful, while the rosemary adds a fresh, aromatic twist. It’s quick, easy, and totally customizable!
Microwave Cheese & Rosemary Popcorn
Ingredients
- ⅓ cup popcorn kernels 60g/2oz
- 3 tablespoons butter 11/2 oz/45g, melted
- 4 tablespoons dried cheese parmesan or cheddar
- ¼ teaspoon mustard powder
- 1 tablespoon chopped rosemary dried or fresh
- ½ teaspoon salt
Instructions
- Put the popcorn kernels in a medium brown paper bag. Roll the top of it closed nice and tight. This will keep in the steam while cooking
- Place the bag upright in the microwave and cook for roughly 1 minute 35-50 seconds or until the kernels stop popping at the rate of at least 1 per second. Keep an eye on it (my microwave is 1200 watts so your cooking time may vary depending on your microwave)
- In the brown paper bag pour in the melted butter, roll the bag closed and shake it REALLY well.
- Combine the cheddar cheese powder, mustard powder, chopped rosemary and salt in a small bowl. Sprinkle over the popcorn while shaking the bag. Roll it back up and shake vigorously. Enjoy immediately!
