2-3 T. corn oil
3/4 c. unpopped popcorn
2 T. extra-virgin olive oil
2 tsp. rosemary, ground fine in a mortar and pestle
1/3 c. grated parmesan
1 tsp. salt
1 tsp. fresh ground pepper
In a prep bowl, combine the rosemary, parmesan, salt and pepper, cover the bowl and shake well for even distribution.
Heat corn oil over high heat in a large, light weight fry pan -- covered -- with three kernels of popcorn. When the three kernels have popped, add all the rest of the popcorn at once and shake until all kernels have popped. Usually, that's after two to three seconds go by between pops.
If you can release some of the steam by slightly lifting the lid while the popping is going on, without sending kernels all over the kitchen, do it, because this makes the most tender kernels possible.
Pour out into a wide bowl and drizzle the olive oil over all, tossing well to coat. Then sprinkle the cheese mixture over all and toss well to coat.
Eat immediately, but once cooled can be stored in a tightly covered container for a day or two before its too stale and you just have to feed it to the chickens.