Best Parmesan Popcorn Recipes

SAVORY PARMESAN POPCORN

Steps:

• Combine the Parmesan, garlic salt, paprika, pepper, salt and turmeric in a small bowl. Combine the popping corn and melted butter in a large pot. Cover and cook over medium heat, shaking the pot with increasing frequency as the popping increases. Continue until the popping is reduced to a couple of seconds between pops, then remove from the heat and transfer the popcorn to a large brown bag. Drizzle the popcorn with the olive oil and sprinkle about 3 tablespoons of the seasoning into the bag. Shake up the popcorn. Sprinkle with additional seasoning to taste and serve warm.

GARLIC PARMESAN POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a small skillet, melt butter over medium heat. Add garlic; cook and stir for 1-2 minutes. Strain butter, discarding garlic. , Drizzle butter over popcorn. Sprinkle with Parmesan cheese, salt and basil; toss to coat.

PARMESAN POPCORN

Steps:

• Place popcorn in an 8-in. square baking dish. Bake at 350° for 5 minutes or until heated through. Combine the Parmesan cheese, butter, paprika and hot pepper sauce. Pour over popcorn; toss to coat. Sprinkle with salt. Serve warm.

ROSEMARY-PARMESAN POPCORN

Steps:

• Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside., Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.

PARMESAN RANCH POPCORN

Steps:

• Mix first four ingredients. Drizzle butter over popcorn; toss with cheese mixture. Store in airtight containers.

ROSEMARY-PARMESAN POPCORN

Steps:

• Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
• Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
• Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
• Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.

POPCORN WITH PARMESAN AND PECORINO

Steps:

• Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.
• Coat the bottom of the pot with vegetable oil and heat over low heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
• Place the popped popcorn in a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to combine and serve immediately.

PARMESAN PEPPER POPCORN

Steps:

• Drizzle oil over hot popcorn in a large bowl and toss to coat, then toss with cheese, pepper, and salt.

TRUFFLE AND PARMESAN POPCORN

Steps:

• In a small saucepan over medium heat, add the butter and chives. Saute until the butter is fragrant, about 30 seconds. Remove from the heat and add the truffle oil and season with salt and pepper. Place the popcorn into a large bowl and pour over the truffled butter and sprinkle in the Parmesan. Toss well to combine and serve immediately.

PARMESAN-GARLIC POPCORN SNACK

Steps:

• Place popcorn in a large bowl. In a small bowl, combine Parmesan cheese, garlic powder, parsley and dill; sprinkle over popcorn and toss lightly. Serve immediately.

BASIL-PARMESAN FLAVORED POPCORN

Steps:

• Drizzle basil infused oil over the popcorn. Grind grey salt in a spice grinder (a coffee grinder also works well for this purpose) until fine ¿ it will stick to the popcorn more evenly if the crystals are smaller. Add black pepper, then grate parmesan over the popcorn.;
• Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.

PARMESAN & CHIPOTLE POPCORN

Steps:

• Microwave the popcorn for 3 to 5 minutes, according to the directions on the package, until the popcorn stops popping. Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan, chile powder, and salt. Toss well and serve hot.

PARMESAN POPCORN

Steps:

• Toss 1/4 cup grated Parmesan cheese and the lemon zest with the popcorn.
• Mix well.
• Enjoy!

CHEESY PARMESAN POPCORN

Steps:

• Toss popcorn with butter and cheese in large bowl.
• Add pretzels and nuts; mix lightly.

POPCORN WITH PARMESAN AND PECORINO

Steps:

• Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.
• Coat the bottom of the pot with vegetable oil and heat over medium heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
• Transfer the popped popcorn to a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to mix well and serve immediately. Enjoy!

SWEET AND SAVORY POPCORN WITH HONEY AND PARMESAN CHEESE

Steps:

• Prepare microwave popcorn according to package directions.
• Combine honey, chili powder, cayenne and salt in a small microwaveable container and microwave on high for 15 seconds.
• Pour honey mixture over popcorn and sprinkle with parmesan cheese.
• Enjoy!

ITALIAN POPCORN WITH PARMESAN

Steps:

• Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl.
• Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.

BASIL-PARMESAN FLAVORED POPCORN

Steps:

• 1. Drizzle basil infused oil over the popcorn. Grind grey salt in a spice grinder (a coffee grinder also works well for this purpose) until fine - it will stick to the popcorn more evenly if the crystals are smaller. Add black pepper, then grate parmesan over the popcorn.
• 2. For Popcorn: Preheat a large cast iron Dutch oven on a stove top over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes.
• 3. WHAT IS GREY SEA SALT! Taken from: http://www.saltworks.us/salt_info/si_gourmet_reference.asp#.Ui5aQdLBOSo Grey salt is a "moist" unrefined sea salt, usually found in the Brittany region of France's Atlantic coast. Its natural light grey color comes from the minerals absorbed from the clay lining the salt ponds. The salt is collected by hand using traditional Celtic methods and wooden tools. Grey salt has gained great fame in the mainstream culinary world in the last few years, and is considered by many to be the best quality salt available. It is available in coarse grain - which is the perfect finishing or pinching size, stone ground fine - ideally used at the table instead of processed salts, and extra fine (Velvet) grain - perfect for sprinkling over nuts or popcorn. Celtic Sea Salt Brand is a registered trademark of Selina Naturally®. Can be found on Amazon.com

PARMESAN GARLIC POPCORN SPICE MIX

Steps:

• Combine all ingredients in a small bowl; stir until well blended. Store in an airtight container.
• To serve: Melt 1/4 cup butter in a small saucepan and stir in 1 tablespoon spice mix. Pour over 3 cups popped popcorn and stir until well coated.

PARMESAN AND DILL POPCORN

Steps:

• Heat a pan that is large enough to hold the popcorn in a single layer over medium heat.
• When the pan is hot, add the oil and the corn and stir until the corn starts to pop, about 3 to 5 minutes.
• Cover the pan and lower the temperature.
• Once the popcorn has stopped popping, remove from heat immediately.
• Pour the corn into a bowl, and sprinkle with the grated Parmesan and fine-chopped dill. Stir to mix evenly, and serve promptly.