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I’m a little late to the party…but guys, I finally got Apple TV!
And I am totally digging it.
Annnnd I am totally using it a lot this month. Barclay and I realized that both of us never finished the last two seasons ofMad Men, so we have been sneaking in an episode (or three) on date nights lately. And then we’ve also been slowly making our way through Ken Burns’ seven-part documentary onThe Roosevelts, which we began on a trip last month to D.C., and have found absolutely faaaaaascinating. (Seriously, all 14 hours of it!) And then, during the days,I alternate back and forth between listening to my favorite late night shows and sweet Christmas jams while working. (Crushing hard on Trevor Noah lately — he’s killin’ it!)
And thanks to my sweet new little Apple TV, I can control it all from my phone. Boom. Way to go technology.
Of course, tv time in my house (especially in the evenings) is my favorite excuse to make a batch of popcorn. Soin addition to my beloved nooch popcorn, I’ve been popping up all sorts of favorites lately, including this classic that’s always a winner.
That’s right. Bring on the olive oil and Parm, baby.
All you need are 5 simple ingredients for this quick and easy popcorn:
Jumbo popcorn kernels (<– this is the brand I swear by and buy in bulk)
Good quality olive oil (<–Ialways use DeLallo)
Grated Parmesan cheese (<– ideally freshly grated, but I’ll admit the powdered stuff works well)
Italian seasoning (<– homemade or store-bought)
Salt
Cook the popcorn in the olive oil on the stovetop,according to the directions below. Thenas soon as it’s ready, transferthe popcorn into some sort of large container with a lid (I use a big Tupperware), where your Parm, seasoning and salt are already waiting. Cover the container with the lid, and then give the popcorn some good shakes in every direction to help coat it evenly with the toppings.
Then within minutes, this tasty and oh-so-irrisistible snack is ready to go.
If you’re not into olive oil, you can of course make it with butter. But I love the subtle taste of the olive oil paired with the salty Parmesan and Italian seasonings. Definitely the perfect quick and easy snack for movie nights, or anytime you’re just craving a little Italian treat.
Enjoy!
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Cook Time:10 minutes
Total Time:10 minutes
Yield:8 -10 servings 1x
Print Recipe
Description
This Olive Oil and Parmesan Popcorn is quick and easy to make, and full of the best flavors!
Ingredients
Scale
3–4 Tablespoons olive oil, or enough to coat the bottom of the pan
1/2 cup jumbo popcorn kernels
1/2 cup grated Parmesan cheese
1 tablespoon salt
(optional: 1 teaspoon Italian seasoning, store-bought orhomemade)
Instructions
Add oil to a large metal stockpotover medium-high heat. Place 3-4 individual kernels in the pan and cover. Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover, and give the pota shake so that they all get coated with the oil.
Once the popcorn kernels start popping furiously, give the pota good shakeevery 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning. When the popping dies down, immediately pour the popcorn it into a large bowl, and sprinkle with the Parmesan, Italian seasoning and salt. Toss to combine. (*Or see below for my tip on howbest to help popcorn toppings actuallystick to the popcorn.)
Serve and enjoy!
Notes
*In order to make the Parmesan and Italian seasoning andsalt stick better to the popcorn, my friend taught me to pour the popcorn and toppings into a large tupperware containerimmediatelyafter the popcorn is done cooking (while it’s still hot). Then sealthe containerand give it some good, hard shakes in different directions. The heat and moisture from the popcorn will help the toppingsstick to the popcorn much better this way. If the toppingsaren’t sticking, you may also need to use a bit more oil.
(This post contains affiliate links,which help me earn a small commission on products purchased, but don’t raise the product prices for you. Thanks for helping support the site!)
Extra-virgin olive oil: You can absolutely make popcorn with olive oil, as long as you cook it over medium heat. Olive oil is my favorite oil to use and it's the healthiest option. Coconut oil: Movie theaters cook popcorn in coconut oil and it is delicious.
3 ½ cups of olive oil popcorn (Sprouts Farmers Market) contains 130 Calories. The macronutrient breakdown is 57% carbs, 34% fat, and 9% protein. This has a relatively high calorie density, with 448 Calories per 100g.
Olive oil also contains heart-healthy monounsaturated good fats and antioxidants. Butter's high saturated fat content, on the other hand, is shown in studies to lead to heart disease and other health issues. So, if you're looking to make a healthier choice for your heart, olive oil is the clear way to go.
Two popular choices are canola and vegetable oil (both with a smoke point of 400 degrees Fahrenheit), thanks to their generally neutral flavor. Refined peanut oil (with a smoke point of 450 degrees Fahrenheit) is also recommended, especially if you like to infuse your popcorn with some of its nuttiness.
For the healthiest results, pop your corn in an air popper or in the microwave. If using the microwave, put 1/4 cup of kernels in a paper bag, fold the top over twice, and microwave on high for about two minutes, or until the popping slows to about two seconds between pops.
Popcorn can indeed be a valuable addition to a weight loss diet. Its low-calorie, high-fibre, and whole-grain characteristics make it a filling and nutritious snack option. If you are looking to lose weight, it is essential to consume popcorn healthily, without excessive butter, oil, or sugar.
Kernels that have too much of oil slathered around them are difficult to pop and they end up being soggy. In order to avoid this from happening you can use two tablespoons of oil for half a cup of popcorn.
Preheat the oil to medium/high heat is best. This is one of the most important tips and we can't stress it enough. Heating the oil in advance along with a few test kernels is the best way to make sure your oil is at the proper temperature when you add the remainder of your kernels.
Is Eating Popcorn Safe for Dogs? Yes and no. Plain, air-popped popcorn is safe for dogs to eat in small quantities. Buttered popcorn or popcorn with other toppings is not safe for your dog on a regular basis, although eating a few dropped pieces here and there probably won't hurt them.
Oil – My favorite oil for tasty, perfectly crisp popcorn is avocado oil. It adds great flavor and richness. Other oils that can be used are extra virgin olive oil or refined coconut oil. Movie theaters typically use canola oil, but that's not the best oil in regards to keeping this recipe healthy.
Pop your popcorn in a dry pan or skillet, no oil. Controversial, I know, but I find that popping popcorn in hot oil increases the likelihood of burnt popcorn and dead kernels. Dry pan popping results in beautiful light popcorn that provides the perfect blank canvas for all your favorite seasonings.
According to the United States Department of Agriculture (USDA), each cup of air-popped popcorn counts 31 calories.In comparison, a cup of popcorn fried in oil contains 41 calories. However, cooking popcorn in oil has a significant impact on the fat content of the popcorn.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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