Easy Parmesan Garlic Popcorn
Enjoy a quick, flavorful snack with this Spicy Parmesan Garlic Popcorn recipe that delivers bold seasoning and satisfying crunch in just five minutes.
Equipment
- 1 x Heavy-Bottomed Stock Pot (8 quart)
- 1 x Microwave-Safe Bowl
- 1 x Microplane Grater
- 1 x Lid (for stock pot)
- 1 x Mixing Bowl
Ingredients
- 3 tablespoons refined coconut oil or oil of choice
- 1/2 cup popcorn kernels
- 4 tablespoons unsalted butter
- 3 tablespoons freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes adjust to taste
- Fine sea salt to taste
Instructions
- Heat the Oil and Test Kernels: Place a large, heavy-bottomed stockpot or Dutch oven over high heat. Pour in the coconut oil and add three popcorn kernels to the pot. Cover with a lid and wait for these “test kernels” to pop, which signals that the oil has reached the perfect temperature for popping.
- Prepare the Butter and Seasoning: While waiting, melt the butter gently—either in a microwave-safe bowl in short 30-second bursts or on the stovetop in a small pan. In a separate small bowl, combine the grated Parmesan, garlic powder, and red pepper flakes, mixing well to create a flavorful seasoning blend.
- Pop the Popcorn Kernels: Once the test kernels have popped, remove the pot from the heat and immediately pour in the remaining 1/2 cup of popcorn kernels. Cover and gently swirl the pot side to side for about 20 seconds to coat the kernels evenly with hot oil. Return the pot to the heat, cover again, and the kernels will begin popping rapidly.
- Control Steam and Finish Popping: When the popping slows down and the pot is roughly half full of popcorn (about 30 seconds to 1 minute in), slightly lift the lid to allow steam to escape. This step helps keep the popcorn crisp. If some kernels haven’t popped, gently shake the pot to encourage even popping. When popping nearly ceases, remove the pot from heat immediately.
- Season and Serve: Transfer the freshly popped popcorn to a large mixing bowl. Drizzle with the melted butter and toss thoroughly to coat every kernel. Sprinkle the Parmesan-garlic-pepper mixture evenly over the popcorn and toss again until well combined. Add fine sea salt according to your taste preference and serve immediately for best texture and flavor.
Notes
- For the best flavor and texture, use finely grated Parmesan cheese, preferably grated with a microplane or a fine grater. This ensures it sticks well to the butter-coated popcorn.
- If you prefer less heat, reduce the amount of red pepper flakes or omit them altogether. Conversely, increase them to your spice preference for a kickier snack.
- Store leftover popcorn in an airtight container at room temperature to maintain crispness, but it’s best enjoyed fresh.
- This recipe yields about 16 cups of popcorn, making it a great snack for gatherings or multiple servings.
- For a vegetarian-friendly version, look for Parmesan cheese labeled as vegetarian.