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.
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