Popcorn series #1

ingredients

My husband ate at his parent’s house tonight so its just Jack and I. At about 8pm I found myself hovering over the pepperoncini jar and cutting slices of Monterey Jack cheese…then, I got the sudden urge to make popcorn!  Only problem…we haven’t had a microwave for a year now so I had to get creative. Jack found some stovetop recipes and I decided to go with  my own Parmesan Garlic Butter flavoring!

Pioneer Square does not have a REAL grocery store so I hauled it downtown to the IGA on 3rd.  You will need:

Canola oil (need 3 tbsp)
Popcorn Kernels (only need 1/3 cup for two people)
Butter (need only 3 tsp)
Salt (to taste, I prefer sea salt)
Onion Powder (to taste)
Garlic Powder (to taste)
Grated Parmesan Cheese (to taste)

OK…

Heat the oil, a dash of salt and 3 or 4 popcorn kernels in a medium to large saucepan (at least 3 quarts) on medium heat with the lid on but cracked.

Heat the oil

When the kernels pop, add the rest of the 1/3 cup popcorn evenly in the pan.  REMOVE from heat and give it 30 seconds then put it back on the heat with the lid on, but cracked.

The kernels will start popping all at once.  You will want to shake the pan back and forth over the burner until the popping slows (several seconds between pops) and then remove from the heat.

When the kernels pop, add the rest of the 1/3 cup popcorn evenly in the pan

Dump the popcorn in a wide bowl and move on quickly to making your Parmesan Garlic Butter.

Add the butter to the saucepan you just used to pop the popcorn and add onion powder, garlic powder and salt.  When the butter is melted, add the Parmesan cheese and mix around.

Evenly coat the popcorn and add more salt and Parmesan (to taste).

Will never make microwave popcorn ever again…YUM!

Evenly coat the popcorn and add more salt and Parmesan