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!”
This Parmesan Popcorn recipe is quick and easy to prepare, and so irresistibly delicious!
3–4 tablespoons coconut oil, or enough to coat the bottom of the pan (any high heat oil will do — coconut oil, grapeseed oil, canola oil, etc.)
1/2 cup popcorn kernels
1/4 cup grated Parmesan cheese
1–2 teaspoons salt, to taste
Add oil to a large thick-bottomed 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. Once the popping dies down, immediately pour the popcorn it into a large mixing bowl (one that has a lid, like tupperware), and sprinkle with the Parmesan and salt. Cover, and give it a good shake to combine.