MOVIE NIGHT POPCORN

ROSEMARY PARMESAN POPCORN

½ cup popcorn kernels, popped

5 tablespoons extra-virgin olive oil

3 tablespoons grated Parmigiano-Reggiano

1 tablespoon fresh rosemary, finely chopped

½ teaspoon fine sea salt

Makes 10 to 15 servings

1. Pour the popped popcorn into a large serving bowl.

2. In a separate bowl whisk together the olive oil, cheese, rosemary, and sea salt.

3. Pour the olive oil mixture over the popcorn, and toss well to coat the popcorn.

SALTED CARAMEL POPCORN

½ cup popcorn kernels, popped

1 cup (2 sticks) salted butter

1 cup light brown sugar

⅓ cup light corn syrup

1½ to 2 teaspoons kosher or sea salt, divided

Makes 10 to 15 servings

1. Preheat the oven to 300 degrees. Line a large rimmed baking sheet with parchment paper.

2. Pour the popped popcorn into a large serving bowl. In a small saucepan melt together the butter, brown sugar, corn syrup, and 1 teaspoon of the salt over medium heat. Bring the mixture to a boil. Boil for 4 minutes without stirring.

3. Pour the caramel mixture over the popcorn, and toss the popcorn to coat it evenly. Pour the popcorn into the lined pan, sprinkle the remaining salt on top (½ to 1 teaspoon, depending on your personal taste preference), and place the pan in the oven. Bake for 30 minutes, stirring every 10 minutes.

4. Allow the popcorn to cool on a parchment paper–lined counter.

MAKE IT AHEAD: The Rosemary Parmesan Popcorn needs to be made the day of the event (as the popcorn will become greasy), but the Salted Caramel Popcorn can be made up to three days in advance and stored in an airtight container.