Garlic and Parmesan popcorn

Yet another variation on the popular snack.

I first got the urge to try flavoured popcorn when watching a long forgotten cartoon; as mummy dragon was about to go shopping, she warned the two baby dragons not to make garlic popcorn whilst she was gone. Guess what I did next

Garlic and Parmesan popcorn

Servings:	Servings: 5 - Makes 2 litres of popcorn, see dried corn to popped corn
Calories per serving:	110
Ready in:	10 minutes
Prep. time:	5 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review The best! 5/5 Great idea with fabulous flavours. Paul R Smith

75 g of popping corn

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 75 g popping corn
• 2 tablespoons sunflower oil
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and smashed
• 4 tablespoons freshly grated parmesan cheese
• 1 tablespoon minced garlic, crushed in a mortar and pestle
• Pinch chilli powder

Method

1. In a large lidded pot, heat the oils until very hot
2. Put just one �kernel� in the pot and cover with the lid
3. When that pops, tip in the remaining kernels and the smashed garlic cloves
4. Replace the lid and with oven gloves, carefully shake the pan whilst it pops
5. When it has finished popping, remove from the heat, discard the smashed garlic, tip into a bowl, shake the minced garlic, Parmesan cheese and chili powder into the popped corn and mix well

Serving suggestions

Serve warm

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