Recipe: Stovetop Rosemary Parmesan Popcorn

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

May 24, 2012 • 2 comments

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.

Print Recipe

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.