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My go-to snack is this rich garlic parmesan popcorn with butter that feels a bit fancy. It hits that sweet spot between savory, creamy, and a little smoky thanks to paprika, making regular popcorn seem plain.
I started fixing this when I wanted something tasty and salty with my movie popcorn. It turned into a favorite 'cause it tastes like a treat but comes together fast.
What You Need
- Butter: gives a creamy base that helps garlic and parmesan cover every kernel
- Plain corn kernels: your popcorn base, fresh and whole works best for popping
- Garlic: fresh minced adds a sharp zing that brightens the butter coat
- Smoked paprika: adds a mild smoky note that pairs with cheese; skip if you want
- Neutral oil: pops kernels evenly without burning; canola or avocado oils are good choices
- Salt: brings out all the flavors so don’t cut back much
- Parmesan: fresh shredded gives salty, umami flavor and melts better than pre-grated
How To Make
- Get The Popcorn Started
- Heat neutral oil and one tablespoon of butter in a medium pot with a lid on medium. Drop in three kernels and cover. When they pop, add the rest in one even layer. Cover tightly then take the pot off the heat for 30 seconds so all kernels warm up evenly.
- Pop Those Kernels
- Put the pot back on medium heat, leaving the lid a touch open so steam can escape. Every 15 seconds, shake gently so kernels don’t burn. When popping slows to about 2-3 seconds between pops, take off heat right away to stop burning.
- Make The Flavor Mix
- While the popcorn’s popping, melt the rest of the butter (3 tablespoons) in a small pan over low heat. Add minced garlic and cook softly about a minute until you smell it but it’s not brown. Stir in smoked paprika if you’re using it then remove from heat.
- Mix It All Up
- Dump the popped corn into a big bowl. Pour over the garlic butter mix and toss with two spatulas to coat well. Sprinkle salt and parmesan on top and toss again until cheese starts melting and everything’s covered.
I love how the fresh garlic pops in this popcorn. It always makes me think of movie nights with friends fighting over the first handful and last cheesy bit. Cooking garlic slowly in butter brings out tons of flavor without messing with the popcorn’s light crunch.
Storing Tips
Popcorn’s best eaten right away but you can keep it at room temp in a sealed container for up to one day. Warm it gently in a low oven or pan to bring back some crispness. Avoid microwaving because that makes it chewy. Don’t store it with parmesan too long or it’ll get soggy.
Swaps For Ingredients
If you don’t have fresh garlic, garlic powder works fine and is milder. Use nutritional yeast instead of parmesan for a dairy free cheesy flavor. Try smoked sea salt instead of regular salt for more smoky taste.
Serving Tips
Pair this with a light white wine or a pale ale to cut through the richness. Serve with a crisp green salad for a snack that feels fancy but balanced. Add red pepper flakes if you want some heat.
This snack’s quick and fancy in a simple way, bringing movie nights up a notch with its rich taste and easy prep.
Frequently Asked Cooking Questions
- → Can I swap fresh garlic for garlic powder?
Sure, garlic powder works if you want a softer garlic taste, but fresh garlic gives a stronger, fresher flavor.
- → Which oils are best for popping corn?
Oils with a mild flavor like canola, avocado, or grapeseed are best so the butter and spices really shine.
- → How do I change the garlic flavor strength?
More fresh minced garlic makes the flavor bolder. Using less or switching to garlic powder tones it down.
- → Is smoked paprika a must-have?
It’s not required but it adds a nice smoky depth that pairs well with the cheesy butter taste.
- → When’s the best time to eat the popcorn after making?
Eat it right away to keep it crisp and enjoy those fresh, vibrant flavors.