I’m a little late to the party…but guys, I finally got Apple TV!
And I am totally digging it.
Annnnd I am totally using it a lot this month. Barclay and I realized that both of us never finished the last two seasons of Mad Men, so we have been sneaking in an episode (or three) on date nights lately. And then we’ve also been slowly making our way through Ken Burns’ seven-part documentary on The Roosevelts, which we began on a trip last month to D.C., and have found absolutely faaaaaascinating. (Seriously, all 14 hours of it!) And then, during the days, I alternate back and forth between listening to my favorite late night shows and sweet Christmas jams while working. (Crushing hard on Trevor Noah lately — he’s killin’ it!)
And thanks to my sweet new little Apple TV, I can control it all from my phone. Boom. Way to go technology.
Of course, tv time in my house (especially in the evenings) is my favorite excuse to make a batch of popcorn. So in addition to my beloved nooch popcorn, I’ve been popping up all sorts of favorites lately, including this classic that’s always a winner.
That’s right. Bring on the olive oil and Parm, baby.
All you need are 5 simple ingredients for this quick and easy popcorn:
Cook the popcorn in the olive oil on the stovetop, according to the directions below. Then as soon as it’s ready, transfer the popcorn into some sort of large container with a lid (I use a big Tupperware), where your Parm, seasoning and salt are already waiting. Cover the container with the lid, and then give the popcorn some good shakes in every direction to help coat it evenly with the toppings.
Then within minutes, this tasty and oh-so-irrisistible snack is ready to go.
If you’re not into olive oil, you can of course make it with butter. But I love the subtle taste of the olive oil paired with the salty Parmesan and Italian seasonings. Definitely the perfect quick and easy snack for movie nights, or anytime you’re just craving a little Italian treat.
This Olive Oil and Parmesan Popcorn is quick and easy to make, and full of the best flavors!
3–4 Tablespoons olive oil, or enough to coat the bottom of the pan
1/2 cup jumbo popcorn kernels
1/2 cup grated Parmesan cheese
1 tablespoon salt
(optional: 1 teaspoon Italian seasoning, store-bought or homemade)
Add oil to a large metal stockpot over medium-high heat. Place 3-4 individual kernels in the pan and cover. Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover, and give the pot a shake so that they all get coated with the oil.
Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning. When the popping dies down, immediately pour the popcorn it into a large bowl, and sprinkle with the Parmesan, Italian seasoning and salt. Toss to combine. (*Or see below for my tip on how best to help popcorn toppings actually stick to the popcorn.)
Serve and enjoy!
*In order to make the Parmesan and Italian seasoning and salt stick better to the popcorn, my friend taught me to pour the popcorn and toppings into a large tupperware container immediately after the popcorn is done cooking (while it’s still hot). Then seal the container and give it some good, hard shakes in different directions. The heat and moisture from the popcorn will help the toppings stick to the popcorn much better this way. If the toppings aren’t sticking, you may also need to use a bit more oil.
(This post contains affiliate links, which help me earn a small commission on products purchased, but don’t raise the product prices for you. Thanks for helping support the site!)
OMG delicious. Need to try this
Thanks, we hope you enjoy!
Hi Ali! I just discovered your blog and wanted to tell you how much I love it. I made your mulled wine last night while my husband and I decorated our Christmas tree and it was awesome. My husband doesn’t generally like sweet wine but after trying it, he declared it “the best mulled wine I’ve ever had.” Looking forward to trying more of your recipes (including this one) and following along. Cheers!
Hi Andrea! Thanks for your sweet words about the blog, we’re happy you’re a fan! And we’re also glad to hear you and your husband enjoyed the mulled wine – thanks for sharing! :)
This popcorn sounds amazing! I’ve always loved cheddar popcorn, so I bet parmesan is even more amazing! :)
Dani | www.styledvariety.com
We loved the Roosevelts. Nothing wrong with a little binge watching. :-). Your popcorn looks amazeballs! I’ve been obsessed since I had some truffle popcorn and old bay popcorn at Founding Farmers in DC. They take popcorn to a level mere mortals not dream of. I’ve been making some at home, but it doesn’t come close. I’m going to try this tonight! Thanks. :-)
This popcorn looks and sounds delicious! I’m a total sucker for anything popcorn, and I love that this one is light enough to enjoy more than a handful or two without the guilt! A great recipe to make for the upcoming cold winter evenings. Thanks!
Thanks Stephanie, we hope you enjoy! :)
I’ve lately switched to Alton Brown’s popping method which uses a big metal bowl (I use my wok, good for me, good for the wok) for the best stovetop popcorn in longer than I can remember. This was a wonderful topper for it, Ali. Thanks!
A. Brown’s popcorn: https://www.foodnetwork.com/recipes/alton-brown/perfect-popcorn-recipe.html
That’s pretty cool, thanks for sharing with us Sandy!
Hi Ali, your olive oil and parm popcorn sounds devine. I’m a hug popcorn junkie and love to doll it up with spices too. I normally go easy and pop plain popcorn in the microwave and then use spray oil and spices but this sure looks like a super tasty treat. Thanks for sharing about your Apple tv fun. We are late to the game on that too. We built our house about 12 years ago and put in a sound system that we just decided to upgrade. Hope to have the new system up and running soon – very exciting with all the great new tech out there. Crunches and cheers to you! :() Bita
Thank you Bita, we hope you love this! :D
You’re reminding me that I never finished Mad Men either! Definitely need a weekend of Don Draper WITH this popcorn on the couch!
YUM this looks delicious, and it doesn’t matter how late you were.. Apple TV is the best thing… ever. Except when you work from home and decide to “work” from the couch. Then it’s the bane of your existence. Not that I know from personal experience of anything..
Josh | The Kentucky Gent
Wow! I went with some fresh cracked pink peppercorns instead of the Italian seasoning. This was fantastic! I don’t know why I never thought of using olive oil.
We’re glad you enjoyed it Jason, and we bet that cracked pink peppercorn was wonderful!
nice read..i havent tried the Parmesan flavor. I notice that the usual method when you cook the popcorn. But let me share my experience, Its much more convenient in case you ever heard pop corn hot air popper. Its more easy to use and less messy unlike the old one. No popcorn falling on the floor. Its a sealed portabble container. Just wait until everything pops.
I put my parmesan in the pot with the popcorn when it’s done-the cheese cooks it’s so good!
Awesome Debbie, thanks for sharing with us!
How do you store this if you wanted to give as gifts?
Hi Carol! That’s a good question. We’d recommend storing the popcorn in the fridge, since it has olive oil and parmesan and those could go rancid/mold).
Love the suggestion for shaking immediately in another container, it really did help the toppings stay on. Love popcorn for a snack!
Just found your blog and love it!! Does the popcorn store well and for how long? Thanks1