Garlic Parmesan Popcorn Recipe
Buttery kernels, parmesan, black pepper, and garlicky goodness in every single handful of Garlic Parmesan Popcorn, full of rich flavor and better than anything that comes pre-bagged.
Servings: 6 servings
Calories: 180kcal
Equipment
Ingredients
- 3 tbsp vegetable oil OR canola oil OR coconut oil
- 1/2 cup popcorn kernels
For the Topping
- 3 tbsp butter melted
- 1/4 tsp garlic powder
- 1/4 tsp salt optional*
- 1/4 tsp black pepper
- 1/4 cup parmesan cheese
Instructions
- Set a large Dutch oven or large pot over medium-high heat. Add the oil. Place 3 popcorn kernels in the oil. When the first kernel pops, add the remaining kernels and cover. Remove the pot from the heat for 15–20 seconds, then return it to the heat and shake every 1–2 minutes. After about 3–4 minutes, all of the kernels should pop. Remove the lid and pour the popcorn into a large bowl.
- In a small mixing bowl, combine the melted butter, garlic powder, salt, and pepper. Drizzle the mixture over the popcorn and stir to combine. Sprinkle in the parmesan cheese, tossing as you go. Enjoy immediately.
Notes
*Depending on how salty your parmesan is, you may not need to add any salt.
Parmesan Cheese Popcorn is best eaten fresh, but you can STORE any leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as moisture can make the popcorn chewy.
If you want to store it longer, FREEZE it in a zip-top freezer bag with as much air removed as possible—it will stay crisp for about 1 month. To REHEAT, spread the popcorn on a baking sheet and warm in a 275 degrees Fahrenheit (135 degrees Celsius) oven for 5–8 minutes until lightly crisped again.
Nutrition
Serving: 6serving | Calories: 180kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 216mg | Potassium: 49mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 211IU | Vitamin C: 0.002mg | Calcium: 40mg | Iron: 0.5mg
