Crispy Baked Parmesan Popcorn
  • ¾ cup popcorn kernels (I like white popcorn because I think it is more tender)
  • 2 tbsp butter
  • 1 tsp olive oil
  • salt to taste
  • ¼ and ⅛ cup grated Parmesan cheese
  1. Place the popcorn in a paper bag and fold the end over twice, about ½ inch each time.
  2. Microwave on high for about 2 to 2½ minutes, until the popping slows down almost completely.
  3. Take the bag out and shake it. This sends any unpopped kernels to the bottom.
  4. Scoop the popcorn out into a big bowl, making sure to leave the kernels in the bottom of the bowl.
  5. Melt the butter in the microwave. Stir in the olive oil. Drizzle half over the popcorn.
  6. Add salt to taste then sprinkle half the cheese. Toss.
  7. Drizzle the rest of the butter, salt again and add the rest of the cheese. Toss.
  8. Spread it on a greased baking sheet and pop in the oven at 350 for about 3-5 minutes until it is hot. Stick your bowl in for a minute at the end to warm it. Serve.
Recipe by Putting It All On The Table at