Parmesan Buttered Popcorn

parmesan buttered popcorn

It was back to the farm yesterday, this time with my son’s first grade class – and at least ten other bus fulls. Oh my…what a day.  Suffice it to say, corralling a group of tag playing, kung fu practicing, poisonous weed picking, snakeskin finding six-year-old boys through a corn maze and pumpkin patch is no easy task. Bless all you teachers out there; I honestly don’t know how you do it. I swear I almost lost one on the hayride!

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Thankfully, other than getting a little wet from the rain, we all made it back in one piece with pumpkins and a few ears of popping corn to show for it. The farmer told us we could pop the corn in the microwave by placing the whole cob in a brown bag and cooking it for two minutes. I couldn’t believe it but it actually worked!

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But, don’t worry, this recipe calls for store-bought popping corn. All it takes is a few minutes of effortless shaking at the stove and — pop, pop, pop — you’ve got a big bowl of perfectly cooked, fluffy and crunchy popcorn. You could eat it plainly salted as is, but melted butter and freshly grated Parmesan make it special and irresistibly good, perfect for football watching or Halloween parties.

Parmesan Buttered Popcorn

Print Recipe
Servings: One large bowl (15-20 cups)

Ingredients

For Cooking

  • 3 tablespoons vegetable oil
  • 1/2 cup popping corn (I like Orville Redenbacher's Original Gourmet Popping Corn)
  • 1/2 teaspoon salt

For Topping

  • 3 tablespoons unsalted butter, melted
  • Scant 1/2 cup finely grated Parmigiano-Reggiano
  • Freshly ground black pepper, to taste

Instructions

  1. Pour the oil, popping corn and salt into a heavy 3-quart or larger pan (the kernels should be in single layer). Stir so that the salt and oil coat the kernels evenly. Cover with a lid and cook over medium-high heat, occasionally shaking the pan, until the popping almost stops. Do not let it burn; when the popping slows, it's done. Remove from the heat and let the remaining kernels pop.
  2. Remove the lid and drizzle the melted butter evenly over the popcorn. Transfer the popcorn into a serving bowl, then sprinkle with the Parmesan cheese and black pepper. Toss gently, then taste and add more salt if desired.
  3. Note: Be sure to transfer the popcorn to a serving bowl before adding the cheese. If you add the cheese to the popcorn in the warm pan, it will melt and stick to the bottom.
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  • Wendy

    This looks very good!

    I came to your site via an ad on Facebook.

  • Lisa

    I made this for movie night and my whole family LOVED it!! Had to make another batch!

  • G.M.

    This stuff is amazing. I used a little extra butter.

  • Mmmmmmmm! This is one of my all time favorite ways to eat popcorn–I grew up with it this way, in fact.

    BTW I’m curious what part of the country you live in?? You mentioned Balducci’s in your flank steak recipe…

  • Chris

    I always throw fresh parm on my popcorn – it’s got to be one of my favorite combos. The other one that’s absolutely yum is seasoning the popcorn with Old Bay instead of salt (for you Marylanders!) My son does that all the time.

  • Kelly

    I also add crushed red pepper flakes! and some dried oregano! Can’t have too much seasoning in my popcorn. I finally bought an air popper so I don’t even have to use the oil to pop my corn.

  • Its look really fantastic, I really glad on your awesoem decoration of popcorn, I really glad to seen this brown popcorn, I never seen before so thanks for share with us.

  • Matt

    LOTS OF PARMESAN, AND LOTS OF OLD BAY…..

  • Nick

    Try adding a little garlic powder with the parmesan

  • Arnold

    parm with a little chili powder did it for me

  • Carmen

    Made this as a snack for my daycare kids yesterday. Since they don’t like pepper, I didn’t add any and it was still very yummy. They especially liked the cheese flavor on it.

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