Today, January 19th, is National Popcorn Day! So yeah, I’m posting a popcorn recipe. Hope you like!
Ranch Popcorn Seasoning (with Parmesan)
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 12 cups popcorn
Calories: 99 cal
Ingredients:
3 tablespoons freshly grated or shredded Parmesan cheese
¾ teaspoon garlic salt
¾ teaspoon onion powder
¾ teaspoon dried parsley
½ teaspoon salt
¼ teaspoon dried dill
Freshly ground black pepper, to taste
6 tablespoons unsalted butter
½ cup unpopped popcorn kernels, OR 12 cups freshly popped popcorn, unseasoned
Directions:
Measure Parmesan, garlic salt, onion powder, dried parsley, salt, dried dill, and black pepper into a mini food processor (or blender). Pulse until all ingredients are ground into a fine powder. Set aside.
Cube butter and melt (either in a glass measuring cup in the microwave or in a small saucepan on the stove). Allow to sit for a few minutes.
To pop 6 cups of popcorn at a time in the microwave, pour ¼ cup of popcorn kernels into a clean paper sack (I use a 12 ⅜ X 6 ⅛ X 4" brown paper lunch bag). Fold over the top several times. Microwave on high until there is a 2-second pause between pops (all microwaves vary, but this will probably take around 2 minutes, give or take 30 seconds). Shake the bag so that any unpopped kernels roll to one corner. Tear a tiny hole in that corner and shake out kernels. Pour popped popcorn into a large bowl. Repeat entire process one more time for a total of 12 cups of popcorn.
Use a spoon to skim the foam from the surface of the melted butter and discard. Slowly drizzle the clear, yellow, melted butter over the popcorn in the bowl, occasionally stirring with a large spoon to make sure that all of the popcorn is evenly coated. Stop pouring out the melted butter once you reach the milky solids in the bottom of the cup/pan (you may discard these or reserve them for use in another recipe).
Sprinkle the popcorn with the Ranch Popcorn Seasoning, carefully stirring and tossing so that the popcorn gets evenly coated. Taste as you go…you may choose to use some or all of the Parmesan/herb mixture, and at the end, you may season with additional salt and/or pepper, to taste, if desired. Serve immediately.
Notes:
You may use any method you wish to pop your popcorn. Just make sure you’re starting with plain popcorn before you add the butter and Ranch Popcorn Seasoning.
By grinding the herbs, spices, and Parmesan together in a food processor or blender, a fine powder is created that more evenly coats the popcorn (as opposed to just stirring the seasoning ingredients together).
The purpose of only using the clear, bright yellow layer of melted butter is that you’re essentially drizzling your popcorn with clarified butter. And since clarified butter is pure butterfat – with excess water and milk proteins removed – your popcorn is less likely to become wet and soggy.
Nutritional Facts:
Calories: 99kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 266mg | Potassium: 42mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 209IU | Vitamin C: 0.05mg | Calcium: 15mg | Iron: 0.4mg
Recipe courtesy of Five Hearth Home.com
