This is a new and tasty take on traditional butter popcorn. It is quick and easy to make and will let the compliments roll in!
30 ml olive oil, or enough to coat the bottom of the pan
125 ml popcorn kernels
125 ml grated Parmesan cheese
15 ml salt
- Add oil to a large saucepan 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.
- 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 with a lid, and sprinkle with the Parmesan and salt.
- Seal the bowl with its lid and give it a good shake. The heat and moisture from the popcorn will help the toppings stick to the popcorn much better this way.
- Transfer to a serving dish or individual servings dishes and serve.
