Ingredients
The following ingredients have 3 Servings
- 3 Tablespoon oil of choice (refined coconut oil is preferred)
- 1/2 cup popcorn kernels
- 4 Tablespoon unsalted butter
- 3 Tablespoon freshly grated parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (more or less to taste)
- Fine sea salt (to taste)
Instruction
- In a large heavy-bottomed large stockpot or dutch oven, add the oil and three popcorn kernels, heating over high heat. Cover the pan. These are the "test kernels" and once they pop, it signals that the oil is officially hot enough to pop all the kernels at the same time.
- Meanwhile, measure out the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop. If microwaving, run it in 30 second intervls, checking often to keep it from exploding.
- In a small bowl, stir together the grated parmesan, garlic powder, and red pepper flakes.
- Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately beginning popping.
- Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the stockpot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped – this does not have to be exact.
- If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl.
- Toss the freshly made popcorn with the melted butter until evenly coated. Then, sprinkle the cheese mixture evenly over buttered popcorn and toss to coat. Add salt and adjust to taste. Enjoy immediately!
