Parmesan and Dill Popcorn
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup popping-corn kernels
- 1tablespoon olive oil
- 1tablespoon grated vegetarian Parmesan cheese
- 2tablespoons fresh dill, washed, stems removed and chopped fine (optional, or use an herb of your choice
Nutritional analysis per serving (10 servings)
62 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 2 grams protein; 12 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a pan that is large enough to hold the popcorn in a single layer over medium heat.
- Step 2
When the pan is hot, add the oil and the corn and stir until the corn starts to pop, about 3 to 5 minutes.
- Step 3
Cover the pan and lower the temperature.
- Step 4
Once the popcorn has stopped popping, remove from heat immediately.
- Step 5
Pour the corn into a bowl, and sprinkle with the grated Parmesan and fine-chopped dill. Stir to mix evenly, and serve promptly.
Private Notes
Comments
Readers should be warned that one cup of popcorn is not going to fit in a 3qt pot (which is what I usually use to make stovetop popcorn.) You'll have to use something closer to a stock pot for that much popcorn. It will probably serve a whole room of people. 1/3 a cup is enough for two popcorn lovers, and I put in 3 tablespoons of oil for that. Perhaps I've been using too much oil? These ingredients sound lovely together though.
You're right, Lorelei. 3 tb of oil for 1/3 cup of kernels is the recipe I use. (You may be able to cut the oil back to 2 tb if you've got a very good pot -- I use a Calphalon 3 qt. pot -- but I wouldn't go lower than that.) It also helps to start with 3 test kernels in the hot oil. Then dump in the rest of the kernels and remove from heat for 30 seconds. Put the pot back and the kernels will almost all pop at the same time. No burning, and almost every kernel pops, every time.
One *cup* of popcorn kernels? That's going to make an awful lot of popcorn.
We grew up having popcorn for Sunday night supper in Iowa. It must be an Iowa or Minnesota thing. My parents were both from Minnesota.
The recipe calls for vegetarian parmesan cheese which is *not* the same as fresh parmesan cheese! Get Bragg's nutritional yeast, which is what I think this recipe really means.
The problem is the grated parmesan won't stick to the popcorn.
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