So, we have all been obsessed with the Sea Salt Rosemary Popcorn that I made last fall. I literally stock a jar of rosemary and kernels at the bake shop at all times so we can make it whenever we feel like it! And many of my employees even make it at home regularly, that's how good that recipe is.
So, I was craving some popcorn but thought I'd change it up. This recipe for Garlic Parmesan Popcorn is an elevated movie night popcorn. Not only is this popcorn recipe is so easy, but of course it's made over the stovetop, which is the best way to make popcorn! It makes for a super healthy snack that is so delicious. Make this savory popcorn the next time you have movie night!
Garlic Parmesan Popcorn
Makes 8 cups
57 grams (1/4 cup) organic coconut oil
142 grams (heaping 1/2 cup) organic corn kernels
1/2 stick (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.