Perfectly fluffy and crisp popcorn is made the old-fashioned way on the stovetop and topped with real melted butter, salt, pepper, and parmesan cheese. This is going to become your new favorite movie-night snack – you’ll never want the microwave stuff again!
Popcorn is my favorite snack food. It’s not just a snack in my world, it’s breakfast, lunch, and dinner. Yes, I have eaten it many times as a meal. My popcorn addiction began when I was 12 years old. I used to sneak downstairs late at night after everyone was asleep and make a bag. I’d eat the whole thing in one sitting and then would do it all over again the next night.
I kicked my microwave popcorn habit when I was 16. I talked my mom into getting me a stovetop popper so that I could make my own. I clearly remember the day my very own Whirley Pop was delivered. We popped some corn and devoured it within seconds. Crisp, fluffy and freshly popped drizzled with butter and a sprinkle of salt. Can it get any better? Not for me.
Nothing makes me happier than the sound of corn popping the old fashioned way on the stovetop. Melting real butter and flavoring it however you please, this is the way popcorn should be made. Pure heaven I tell you.
I’m almost embarrassed to admit how much popcorn I can eat. For a while I was eating it every day – I would make a big bowl at night and reserve some in a bag to take to work with me. I ate breakfast at work everyday since I was always in by 6am (sometimes 4 or 5) and this popcorn was my breakfast a lot of the time (and a piece of fruit!). I’d usually be upset by lunch because I didn’t have any more popcorn, so I started bringing 2 bags.
I’m not joking when I say I have a popcorn addiction.
I have cut my consumption down to once a week – right now it’s every Thursday night. I channel my inner Olivia Pope and wash it down with a large glass of red wine. If you have no idea what I’m talking about then you need to get on Netflix and watch Scandal. You’ll be back to thank me.
Ok, let’s make some popcorn!
I’ve tried both air popping and stovetop popping and I absolutely prefer it popped on the stove. I find that air-popped corn has a stale taste, where the stovetop-popped results in fluffy, crisp popcorn. Stovetop popcorn poppers are relatively cheap and easy to find, but you can always use a big 8-quart pot (with a tight fitting lid) instead. You don’t need a lot of oil to pop it either – a teaspoon or two does the job.
Popcorn is actually a healthy snack; it’s a whole-grain that’s low in calories, low in fat, and packed with fiber. Once you add the butter and cheese though, you’re obviously adding fat and calories. However, if you watch your portion it’s not so bad. If you’re like me and have a hard time doing that, well then consider it an indulgence.
The type of popcorn also makes a big difference. Have you ever bought popcorn kernels only to pop them and find that they are very kernel-y? I hate kernel-y popcorn and I’ve found that the type of popcorn really makes a difference. I only use Jolly Time white kernel popcorn. I’ve tried all brands and nothing compares to Jolly Time. It’s under $2 a bag and pretty easy to find (I get mine at ShopRite or Wegmans).
Most people have canister sets on their countertops filled with flour, sugar, and coffee. Me? I have flour, sugar, and popcorn.
Once you have your popper (or pot) at the ready, just add a little oil and your popcorn. My popper has 1/2 –cup capacity, which will yield a huge bowl. Turn the heat on and wait – it takes a few minutes until you’ll hear the popping. When you start to hear popping you’ll want to turn the handle (if you’re using a Whirley Pop), or if you’re using a regular pot you’ll just want to shake it every so often to avoid burning the kernels on the bottom.
Pour the hot popcorn into a bowl and drizzle with butter, sprinkle with salt, pepper and toss it all with Parmesan cheese. This is my favorite way to eat popcorn, but you can stick with just butter and salt if you want. You’ll notice in my recipe I use ½ butter and ½ oil – basically you just need 4 tablespoons of fat. You can use all oil or all butter, whatever works for you. I love using coconut oil!
There is just nothing better than the smell of popcorn drizzled with butter and topped with salt, pepper, and cheese. It’s my favorite snack to curl up on the couch with and watch movies. Though, it never lasts through the first few minutes!
I hope you’ll give this a try for your next movie night and enjoy it as much as I do. I must warn you though – it’s very addicting!! I can promise you that once you try it you’ll never want the microwave stuff again!
- 2 Tablespoon Coconut Oil, melted, plus 2 Teaspoons unmelted for popping
- ½ Cup White Popcorn Kernels
- 2 Tablespoons Butter, melted
- ½ Cup Parmigano Reggiano Cheese, freshly grated
- Salt and Freshly Ground Black Pepper, to taste
- In a small bowl mix together the melted butter with 2 tablespoons of the coconut oil and set aside.
- In a stovetop popcorn popper (or large pot with lid) heat the remaining 2 teaspoons of canola oil and the popcorn over high heat. Once you start to hear popping crank the handle on the popper (or shake the pot) until the popping slows down and just about stops.
- Remove from the heat and pour 1/3 of the popcorn into a large serving bowl. Pour 1/3 of the butter mixture over the popcorn, season lightly with salt and pepper and sprinkle with a 1/3 of the cheese; toss together. Repeat with the remainder of the popcorn, butter mixture, salt, pepper, and cheese. Serve and enjoy!
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