Garlic Parmesan Popcorn
Stovetop popcorn beats microwave bags on flavor and texture every time. Start with a heavy pot and just enough oil to coat the bottom — when the first kernel pops, the oil is at the right temperature. Toss with melted butter, grated Parmesan, and garlic powder while still hot.
Snack · Vegetarian • 10 min
Ingredients
- 3 tablespoons neutral oil (canola or vegetable)
- ½ cup popcorn kernels
- 3 tablespoons unsalted butter
- 1 small garlic clove, finely minced or grated
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt
- Freshly ground black pepper
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Steps
- Place 3 kernels and the oil in a large heavy-bottomed pot over medium heat. Cover and wait until all 3 kernels pop — this tells you the oil is at the right temperature.
- Add the remaining kernels in an even layer. Cover, remove from heat, and count to 30. This lets all kernels come to the same temperature. Return to heat. Once popping starts, shake the pot occasionally. When popping slows to 2–3 seconds between pops, remove from heat and let the last few pop off-heat.
- While the popcorn pops, melt butter in a small pan over low heat. Add garlic and cook 30 seconds until fragrant — do not let it brown. Remove from heat.
- Pour popcorn into a large bowl. Drizzle garlic butter over the top, tossing with a large spoon to coat evenly. Add Parmesan, salt, and pepper. Toss again and serve immediately.
Tips & Variations
Make Ahead
Popcorn is best fresh. You can pop the corn plain up to 2 hours ahead and store in a bowl covered with a kitchen towel. Toss with hot garlic butter and cheese just before serving.
Storage
Plain popped corn keeps overnight in an airtight container, but buttered Parmesan popcorn doesn't store well — the butter makes it soggy. Best eaten within an hour.
Substitutions
Nutritional yeast replaces Parmesan for a vegan version with a cheesy flavor. Truffle oil instead of garlic butter for a fancier take. Add 1 tablespoon finely chopped rosemary to the butter with the garlic for an herbed version.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
