Garlic-Parmesan Popcorn

By Addie

Add some extra flavor to your popcorn snack with a hint of garlic and Parmesan.



All You
JANUARY 2009

Ingredients

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 cup unpopped popcorn
• 1/2 cup finely grated Parmesan
• 1/2 teaspoon cayenne pepper
• Salt

Details

Adapted from myrecipes.com

Preparation

Step 1

In a small saucepan over medium heat, melt butter. Add garlic and cook 1 minute, stirring, then remove saucepan from heat and set aside to cool slightly.

Warm vegetable oil in a large, deep pot with a tight-fitting lid over high heat. When oil is hot, add unpopped popcorn, cover pot, and cook 1 minute. Vigorously slide pot back and forth over burner until popcorn begins to pop. Continue cooking and shaking pot until popping subsides, about 5 minutes. Remove pot from heat and transfer popcorn to large serving bowl.

Pour butter-garlic mixture over popcorn, sprinkle with Parmesan and cayenne and toss to coat. Season with salt and serve.
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REVIEWS:

This is lovely, though I have to substitute vegan margarine and Pecorino Romano due to a sever allergy to cow milk. I also don't bother with the extra oil and mess of stove top popping - I use either my old popper-bowl (a big bowl with a vented lid for use in the microwave) or a clean brown paper bag and nuke it - fast and much less mess.

A better ratio of oil to kernels is 3 T oil for 1/3 C kernels. The pot should be such a size that the kernels just about cover the bottom, and are themselves covered in the oil. Otherwise, there may be scorching. I often add olive oil to the melted butter/garlic mixture, and sprinkle salad herbs over the corn. Sprinkle salad or dipping herbs, too.

This was really good, but 1 cup of unpopped popcorn is too much..you need a really large pot (and the strength to "vigorously slide it back and forth"). I used the biggest one I had and it didn't fit so I ended up burning the bottom.