1/2 cup organic popcorn (TRY: Eden Organic Popcorn)
1 cup unsalted Brazil nuts, coarsely chopped
1 tbsp olive oil
In a small bowl, mix together cheese, rosemary, garlic powder and salt. Set aside.
In a heavy-bottomed medium pot, heat coconut oil on medium. To pot, add 2 to 3 kernels popcorn and cover with a lid. Once kernels pop, about 2½ to 3 minutes, add remaining popcorn in an even layer and cover, leaving it open about 1/2 inch to allow steam to escape.
Shake pot occasionally. If you can’t shake it with the lid ajar, then cover the pot, shake and open the lid again when you return the pot to the heat.
Once the popping slows down to several seconds in between each pop, remove lid and add Brazil nuts to pot. Transfer popcorn mixture to a serving bowl and drizzle with olive oil. Sprinkle with cheese mixture and toss to coat. In cool climates, store in an airtight plastic bag or container for 3 to 4 days; in warm climates, refrigerate in an airtight container for 3 to 4 days.
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