Parmesan Popcorn

August 21, 2009 by Ali

parmesan-popcorn

Hallelujah! After months of waiting while the networks drug their feet, trying to decide who would host this next season, Project Runway FINALLY debuted last night!! And after a 12-hour day at work, I was more than ready to kick up my feet and settle in for some fashion fun. :)

So to celebrate, whipped up a batch of my favorite popcorn. Believe it or not, up until a year ago, I’d never made popcorn on the stove – tragic!! Thankfully, a good friend showed me what I was missing, and I’ve gladly kicked the “bag” habit (and all of its preservatives) for more healthy kernel-popping fun! This is so easy, super quick, and I just love experimenting with all sorts of different flavors! Other favorites include cinnamon+sugar, smoked paprika, cumin, cayenne+chili powder, or…classic buttah. :)

So cheers to a classic comfort-snack…and the return of the runway classic, “Make It Work!”

popcorn-kernels


Parmesan Popcorn

Total Time: 5 minutes

Yield: 2-4 servings

Ingredients

  • 1/4 cup oil (canola, vegetable, or some oil with a high smoke point) - enough to just barely cover bottom of the pan
  • 2/3 cup popcorn kernels
  • Non-fat spray butter to taste (or a few tablespoons melted butter)
  • 1/4 cup grated parmesan
  • Garlic salt to taste

Method

Heat the oil in a large (I used an 8-quart) saucepan over medium-high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the rest of the 2/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. Toss with parmesan until evenly-mixed.

Salt to taste. (You can also add the salt in initially with the oil, to have it be more evenly dispersed.)

With this technique, nearly all of the kernels pop and nothing burns. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

Original recipe, with instructions adapted from Simply Recipes.

Ali's Tip: I know it doesn't have a high smoke point, but I often use olive oil for homemade popcorn instead of the alternatives. Love the extra nutrients, and the light extra flavor it adds. However, you do have to keep an extra-close eye on it to make sure it doesn't overheat or burn. :)

(c) 2013 Gimme Some Oven. All rights reserved.


 

parmesam-popcorn-prep

filed in Cheese

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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4 thoughts on “Parmesan Popcorn

  1. it says toss with parm until even despirsed…its in there. great recipe

    - larson

  2. It’s been over a year since the last commenter asked, so I will repeat…”When do you add the parmesan?” This is just a recipe for stove top popcorn.

    - Jewel

  3. Hi, thanks for the great recipe. When does one add the 1/4 cup parmesan? That’s the part I was waiting for as we’re PARMESAN LOVAS mmmmmmm..

    - Thotho