Garlic parmesan stovetop popcorn
Big, fluffy stovetop popcorn tossed with garlic butter and a snowfall of parmesan, better than any bag and ready in 10 minutes.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $0.74 a serving
- 410 calories
- Vegetarian
- Gluten-free
Dolly says: It’s ready in 10 minutes, start to finish.
Ingredients
For 2 servings.
- ⅓ cup popcorn kernels
- 2 tbsp butter
- ⅓ cup grated parmesan
From your pantry
- 2 tbsp vegetable oil
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp dried parsley flakes (optional)
Each serving has about 410 calories, 9 g protein, 26 g carbs and 31 g fat, and costs about $0.74 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
Put the oil and 3 of the popcorn kernels in a large pot with a lid and set it over medium-high heat.
Medium-high heat
Dolly’s tip: The 3 test kernels tell you when the oil is hot enough.When all 3 kernels pop, take the pot off the heat, add the rest of the kernels in one layer, cover, and wait 30 seconds.
Timer: 30 sec
Dolly’s tip: This short rest brings every kernel up to the same heat, so they pop together and fewer stay hard.Put the pot back over medium-high heat with the lid on and cook 2 to 3 minutes, shaking it often, until there are 2 seconds between pops.
Medium-high heatTimer: 2 min 30 sec
Dolly’s tip: Tilt the lid open a crack so steam escapes and the popcorn stays crisp.Tip the popcorn straight into a big bowl so it doesn’t scorch in the hot pot.
Set the empty pot over low heat and the butter with the garlic powder, about 30 seconds.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Low heatTimer: 30 sec
the garlic butter over the popcorn, the bowl as you pour.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sprinkle on the parmesan, salt and parsley, again until every piece is dusted, and eat it warm.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
