Rosemary Garlic Parmesan Popcorn

In a small saucepan, melt the butter over medium-low heat. Stir in the garlic and rosemary and cook 1–2 minutes until fragrant — don't let the garlic brown. Remove from heat and set aside.

Add the coconut oil to a heavy-bottomed pot over medium-high heat. Add a few kernels and, when they pop, add the remaining kernels in an even layer and cover.

Gently shake the pot until most kernels have popped, then turn off the heat, keeping the lid slightly ajar so steam escapes. Pour into a large bowl.

Add the garlic-rosemary butter, toss gently, and sprinkle with Parmesan cheese.