Just put a few pats of butter and a drizzle of extra virgin olive oil in a pan with fresh garlic. I let it sizzle for a few minutes so the garlic softens and infuses the butter, which will in turn coat the popcorn. Then sprinkle in a few herbs.
Make sure you stir it right before you pour, and then gently drizzle it over the popcorn (while stirring if you can manage) so you don’t end up with all the butter and/or herbs in one spot.
After it’s tossed together, sprinkle in the Parmesan cheese. You can finely grate it (I use a microplane) or used crumbled (store-bought or crumbled in a food processor.) Just avoid big thick shreds, or the pre-shredded Parmesan in bags. It’s best to use a crumbled or freshly grated. If your popcorn is still a little warm, the tiny cheese shreds will melt onto it and stick.
I came up with this recipe for Whole Foods, who is all about Parmesan this month! Catch a live streaming event, tonight (2/27) at 6pm central here!
