Parmesan Buttered Popcorn

Melted butter and freshly grated Parmesan make this popcorn special and irresistibly good.

Servings: One large bowl (15-20 cups)


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


  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.