How did I miss the memo? All these years, I thought popcorn was a carrier for nothing more than butter and salt. Boring!
Of course, there’s the occasional batch of caramel corn, but if you’re at all concerned about your level of sugar intake (not to mention if you’re still trying to lose the extra baby pounds like me), it’s only occasional. And by occasional, I mean once or twice a year. So, butter and salt it is for countless bowls of popcorn the rest of the year.
Enter Garlic-parmesan popcorn. light, fluffy, crisp kernels of buttery, cheesy popcorn with garlicky undertones and just a touch of chili…. Anything with the phrase “Garlic-Parmesan” in its name has to be worth trying, right? And the description didn’t hurt either.
I couldn’t decide exactly what I thought of it on the first batch, so I made a second one to help make up my mind. (that’s my story, and I’m sticking to it! Ahem…)
The conclusion, though, was that this recipe should definitely become a standby at our house, and it has me wanting to try other flavor combinations with my popcorn So here’s my version of this wonderfully scrumptious snack food;
1/2 cup popcorn kernels
2 Tablespoons butter
1 clove garlic
1/4 cup finely grated parmesan cheese
1/4 teaspoon chili powder
Popcorn by whatever your preferred method is and set aside. Mince garlic and add to butter. Melt the butter-garlic mixture and let simmer for a minute or so.
pour over popcorn and add parmesan cheese and chili. Toss until well coated.
You could serve it like that, or you can toast it in a 350-degree oven for 10-15 minutes to really bring out the parmesan flavor.
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