Olive Oil and Parmesan Popcorn
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Ingredients
- 3-4 Tablespoons olive oil, or enough to coat the bottom of the pan
- 1/2 cup jumbo popcorn kernels
- 1/2 cup grated Parmesan cheese
- 1 tablespoon salt
- (optional: 1 teaspoon Italian seasoning, store-bought or homemade)
Instructions
3 steps
- 1
Add oil to a large metal stockpot over medium-high heat. Place 3-4 individual kernels in the pan and cover. Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover, and give the pot a shake so that they all get coated with the oil.
- 2
Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning. When the popping dies down, immediately pour the popcorn it into a large bowl, and sprinkle with the Parmesan, Italian seasoning and salt. Toss to combine. (*Or see below for my tip on how best to help popcorn toppings actually stick to the popcorn.)
- 3
Serve and enjoy!
Progress
0 / 3 steps
