My husband Brian loves to snack. This is his recipe and he makes it a lot. Like almost everyday, a lot. Inevitably, no matter how much I tell myself that I’m not going to have any (because once I start, I can’t stop) I find my hand reaching across him into his bowl of popcorn. It does this on this own, I can’t control it. Garlic Parmesan Popcorn, made on the stove top the old fashioned way, is incredibly addicting. He sprinkles a little smoked paprika over top for the finishing touch. The perfect snack.
Stove top popcorn tips:
1.Use a heavy bottom pot or crank style popper
2. Use oil, not butter.
3. Heat the oil, on medium high heat. Test by adding one or two kernels of popcorn. When they pop, it’s hot, and add the popcorn and cover, leaving a little space for the steam to come out.
4. Only add one layer of popcorn to the pot. ( about 1/3 cup)
5. Do not salt the popcorn before they are popped…this will result in tougher kernels.
Best Poppers:
We just use an old heavy bottomed pot, designated for popcorn use only- not the one in the photos. It has a broken handle, is quite rough and worn, but it works great. If you want to get serious, the best poppers are the old-fashioned crank-style poppers like this one. They are easy to use and to clean, and within minutes make popcorn that is fluffy and crispy, not chewy. You only need to use only about one tablespoon of oil to make a full batch of popcorn so it’s also lower in fat than using a pot. If you want no fat, an air popper would be the way to go.
Garlic Parmesan Popcorn
Ingredients:
1/2 C popcorn
1-2 T oil ( olive, canola, coconut)
1/2 -1 tsp granulated garlic
1/2-1 C parmesan
1/2 tsp smoked paprika
cracked pepper
pinch salt
In a heavy bottom pot, heat the oil on med high heat. test heat by tossing in a couple kernels. When they pop, add popcorn, cover, leaving a crack for steam to escape, and turn heat down to medium. Shaking occasionally, pop until kernals are done popping. Turn stove off. Sprinkle with cheese, granulated garlic, salt, pepper and mix with a big spoon. Cover and let stand 10 minutes so cheese melts.
I am going to have to try this… it looks sooooo delicious!
Kirst
http://porcelainagaric.blogspot.co.uk
Love it!
i tried making this in my cast-iron Dutch oven because that’s what it looked like in your photo. I guess I should’ve just used a normal pot with lid because over half the popcorn is burnt black, and there are a lot of u popped kernels left. 🙁
Is is it grated cheese or Kraft cheese?
grated parmesan or pecorino
I’m doing a round up of popcorn recipes for a blog post tomorrow (Oct. 31) at A Word From Aunt B (awordfromauntb(at)blogspot(dot) com) and would very much like to include this recipe, together with its title photo in my post. May I have permission to use the photo and like the recipe? Thank you.
Of course!
Thank you.