Recipe: Stovetop Rosemary Parmesan Popcorn

Stovetop Rosemary Parmesan Popcorn Recipe

Stovetop Rosemary Parmesan Popcorn Recipe

A snack that really pops

How To Make Popcorn on the Stovetop

There is a time and place for microwave popcorn. Like when your 3-year old is begging for it while you’re in the midst of drilling through your crammed to-do list, or when you’re desperately scrounging around the office for a 3:00 snack. But if you’re settling onto your cozy sofa to watch a favorite movie on a Saturday night, you’re craving really good popcorn to munch. That’s when it’s worth taking a few minutes to whip up a batch of the real stuff – pot-popped popcorn.

The foundation of this recipe is simple: popping corn, oil, and salt. Cooking popcorn in oil replaces the need for dousing it in butter afterwards, like you might with the air-popping technique. I sprinkle rosemary, garlic, and black pepper on my hot popcorn for added pep and incredible flavor. No matter how you season it, popcorn on its own is a whole grain, serving up more than 3 grams of fiber per 3-cup serving. Even better, homemade popcorn is free of partially hydrogenated oils, excess saturated fat, sodium, and artificial flavorings, unlike many pre-seasoned microwave varieties.

Experiment with different flavor combinations, like Aged Cheddar-Chive, Cumin-Cotija, or Chile-Manchego. I’d be glad to hear about your favorite seasonings if you’ll send me a comment.

Be sure to store kernels in an airtight container, since moisture in the kernels contributes to the volume of pop and dried out kernels may not pop at all.

Recipe: Stovetop Rosemary Parmesan Popcorn

1/4 cup (60 ml) expeller-pressed canola oil

3/4 cup (160 g) popping corn

1 tablespoon + 2 teaspoons (3 g) chopped fresh rosemary

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup (30 g) shaved (with a vegetable peeler) and chopped Parmesan cheese

Pour oil in a 2-gallon (7.5-litre) soup or stockpot over medium heat. When oil begins to shimmer after a few minutes, add kernels and vigorously shake pan back and forth to coat evenly. Cover with a lid and listen for kernels to begin popping within a few minutes. Continue to cook until popping slows to every 3 – 5 seconds. Remove from heat, immediately sprinkle with rosemary, garlic powder, salt and pepper, and toss gently with a heatproof silicon spatula or wooden spoon. Cool for 1 minute and stir in Parmesan. Serve immediately.

Cooled leftover popcorn can be stored in an airtight container for 2 days.

Prep Time: 5 Minutes

Cooking time: 10 minutes

Makes 4 servings, 3 cups each

Nutrition Facts (per serving): 246 calories, 17 g total fat (2 g saturated fat, 0 g trans fat), 277 mg sodium, 5 mg cholesterol, 19 g total carbohydrate, 3.5 g fiber, 6 g protein, 5% DV iron, 9% DV calcium, 0% DV Vitamin A, 112% DV Vitamin C.

 

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Recipe: Stovetop Rosemary Parmesan Popcorn

Stovetop Rosemary Parmesan Popcorn Recipe

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: May 24, 2012

  • Yield: 4 servings, 3 cups each (4 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

How to make homemade popcorn on the stovetop free of partially hydrogenated oils, excess saturated fat, sodium, and artificial flavorings.

Ingredients

Instructions

  1. Pour oil in a 2-gallon (7.5-litre) soup or stockpot over medium heat. When oil begins to shimmer after a few minutes, add kernels and vigorously shake pan back and forth to coat evenly. Cover with a lid and listen for kernels to begin popping within a few minutes. Continue to cook until popping slows to every 3 - 5 seconds. Remove from heat, immediately sprinkle with rosemary, garlic powder, salt and pepper, and toss gently with a heatproof silicon spatula or wooden spoon. Cool for 1 minute and stir in Parmesan. Serve immediately.
  2. Cooled leftover popcorn can be stored in an airtight container for 2 days.

2 Comments

  1. Amy says:

    I tried this recipe and it was so yummy! But all of my seasoning sunk to the bottom! Do you have a trick to prevent this??

    1. I’m so glad to hear that, Amy! Hmm, well you could add more fat to the popped corn. Then shake on the seasonings. Good luck!

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