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10-Minute Rosemary Asiago Popcorn

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 10 cups 1x


  • 3 Tablespoons coconut oil
  • 1/2 cup popcorn kernels
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 3/4 cup grated asiago cheese (I used Trader Joe’s Asiago Cheese with Rosemary)
  • 1 Tablespoon fresh rosemary, minced


  1. Add the coconut oil and 3 popcorn kernels to a large, heavy bottomed pot. I used my largest All Clad for this. Cover and cook over medium-high heat until all 3 kernels pop.
  2. Take the pot off the heat, set a timer for 30 seconds, remove the three kernels out of the pot, and add the rest of the popcorn kernels.
  3. Put the pot back on the heat. As the popcorn is cooking, shake the pot occasionally until the popping slows down.
  4. Listen as the kernels pop; as the popping slows to where there are a few seconds between each pop, turn off the heat and take off the lid.
  5. Sprinkle with olive oil and salt. Toss to combine.
  6. Dump popcorn out onto baking sheet while it is hot, cover with grated cheese and rosemary and allow cheese to melt.