For movie night, try this easy Garlic Parmesan Stovetop Popcorn!
Recipe by Mimi Council.
Garlic Parmesan Popcorn
Makes 8 cups
57 grams (1/4 cup) organic coconut oil
142 grams (heaping 1/2 cup) organic corn kernels
1/4 cup (57 grams) organic salted butter
43 grams (2/3 cup) grated Parmesan
2 tablespoons organic garlic powder
In a large pot add coconut oil and 3 corn kernels, cover with a lid and put over medium/high heat. Once all kernels have popped, remove popped kernels and add all remaining corn kernels and cover with a lid.
Intermittently, gently swirl around the kernels in the pot. Once kernels start to pop, shake the pot frequently so popped kernels rise to the top.
When popping slows to 1 second between pops, remove pot from heat and remove lid.
Carefully pour popped corn into a large bowl to cool (careful, kernels can still pop at this time). Make sure to transfer into a bowl with a lid so you can coat the popcorn in the next step. Or you can pour it back into the pot, using the lid.
In a small saucepan over medium heat, add the butter and melt. Pour over the popped corn and add the garlic powder and Parmesan. Add the lid and shake to coat completely.
Store in an air tight container for up to 2 weeks.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!