1-First, gather your ingredients: place one sprig of rosemary and the smashed garlic clove in a small saucepan, pour the olive oil on top, and heat over low heat. Stir in the garlic salt and black pepper to taste, warming the mixture until it’s very warm but not simmering, then turn off the heat and let it sit while you pop the popcorn.

2-Next, to pop the popcorn in the microwave, pour ¼ cup popcorn kernels into a clean brown paper lunch bag, fold over the top several times, and microwave on high until the popping pauses for about 2 seconds, which takes roughly 2 minutes depending on your microwave. Shake the bag to move unpopped kernels to a corner, make a small hole there, and shake out the kernels carefully to avoid burns, then pour the popped popcorn into a large bowl and repeat to make a total of 12 cups.

3-Pull leaves from the second sprig of rosemary and finely mince them, setting them aside for later. Remove the rosemary sprig and garlic clove from the warmed olive oil, then drizzle the oil over the popped popcorn and toss to coat evenly. Sprinkle with the grated Parmesan, minced rosemary (starting with about 1 teaspoon or adjust to your taste), and additional garlic salt and black pepper as desired. Serve immediately for the best, freshest flavor.