Garlic-Parmesan Popcorn

6 Reviews
ADD YOUR REVIEW
Prep Time
5 Mins
Cook Time
10 Mins
Yield
20 cups
May 2014
RECIPE BY MyRecipes

Lose the greasy, butter popcorn sauce and put a spin on this movie-time mainstay with garlic and parmesan.

Ingredients

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

Nutritional Information

  • Calories 73
  • Fat 4g
  • Satfat 2g
  • Protein 2g
  • Carbohydrate 7g
  • Fiber 1g
  • Cholesterol 7mg
  • Sodium 97mg

How to Make It

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.

Step 2

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.

Step 3

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

Fresh Start for Spring

Also appeared in: All You, January, 2009

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Ratings & Reviews

rjgogirl's Review

jessica11893
July 13, 2014
Unfortunately, the recipe is useless for anybody counting calories unless it states what constitutes a serving. Interesting, the information provides a breakdown of everything else but that. Negative stars if I could. Please help us all be healthy and include this vital info!!

lzinmexico's Review

rjgogirl
January 04, 2013
How many servings is this? It says 73 calories per serving but there must be more than 1 serving in 20 cups of popcorn!

slywlf's Review

EthnicFoodie
June 05, 2012
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.

jessica11893's Review

lzinmexico
August 28, 2011
N/A

EthnicFoodie's Review

slywlf
August 28, 2010
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.

charoulli's Review

charoulli
October 04, 2009
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.
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