Parmesan Popcorn

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Makes: 4 servings adjust
I was skeptical at first, but was an immediate convert. A life-long fan of real oil-popped popcorn with salt and melted butter, this seemed like blasphemy. But the olive oil serves as the butter and parmesan serves as the salt. Yum.

Directions

Ingredients

  • 1⁄8 cup Peanut Oil, or other high heat oil
  • 1⁄2 cup Popping Corn, Orville Redenbacher preferred.

Step 1

In a stovetop popcorn popper or 8 quart stockpot with lid, heat oil and popping corn over medium heat. With potholders, hold pot and lid, but not so tight that steam can't escape--popcorn releases a lot of steam and this must be allowed to vent.
 

Step 2

When first kernal pops, agitate entire pot by sliding it back and forth across stove burner CONTINUOUSLY. Popcorn is susceptible to burning. This makes quite a racket!
 

Step 3

You will hear popping accelerate then start to slow. Turn off heat as soon as popping slows. The residual heat and steam will help finish the popping without burning.

Ingredients

  • 1⁄4 cup Extra Virgin Olive Oil
  • 1⁄2 cup Grated Parmesan, fresh grated preferred

Step 4

Pour popcorn into serving bowl. Drizzle, moving rapidly across popcorn, the olive oil. Add the grated Parmesan and toss (or shake if you have a bowl with a lid.) Adjust ratios to your taste.
 

Step 5

Put in a DVD and enjoy.
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