Buttery Stovetop Parmesan and Black Pepper Popcorn

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 cups popped popcorn)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 1/2 cup popcorn kernels
• 2 tablespoons neutral oil (canola, vegetable, or avocado)
• 3 tablespoons unsalted butter
• 1/2 cup finely grated Parmesan cheese
• 1/2–3/4 teaspoon kosher salt, to taste
• 1 teaspoon freshly cracked black pepper (or to taste)
• Optional: 1/4 teaspoon garlic powder

Do This

• 1. Grate Parmesan finely and set out all ingredients before you start popping.
• 2. In a large heavy pot with lid, heat oil over medium heat with 3 kernels; when they pop, add remaining kernels in an even layer.
• 3. Cover, crack the lid slightly, and shake occasionally until popping slows to about 1–2 pops per second; remove from heat.
• 4. In a small saucepan or microwave, melt butter until just liquid, not browned.
• 5. Transfer hot popcorn to a large bowl, drizzle with half the butter, sprinkle with half the salt, Parmesan, and pepper; toss well.
• 6. Add remaining butter, more salt, Parmesan, and pepper to taste, tossing until evenly coated.
• 7. Serve immediately while warm and crisp.

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Why You’ll Love This Recipe

• Stovetop popping gives you extra-crispy, fluffy kernels with real butter flavor.
• Parmesan and freshly cracked black pepper turn simple popcorn into a savory, grown-up snack.
• Ready in about 15 minutes with ingredients you probably already have.
• Easy to scale up or down for movie night, game day, or a solo treat.

Grocery List

• Produce: None needed
• Dairy: Unsalted butter, Parmesan cheese (a wedge is best for grating)
• Pantry: Popcorn kernels, neutral oil (canola, vegetable, or avocado), kosher salt, whole black peppercorns (for cracking), optional garlic powder

Full Ingredients

For the Popcorn

• 1/2 cup popcorn kernels (makes about 12 cups popped)
• 2 tablespoons neutral oil (such as canola, vegetable, or avocado oil)

For the Buttery Parmesan & Pepper Topping

• 3 tablespoons unsalted butter
• 1/2 cup finely grated Parmesan cheese, lightly packed
• 1/2–3/4 teaspoon kosher salt, or to taste
• 1 teaspoon freshly cracked black pepper, or to taste
• Optional: 1/4 teaspoon garlic powder, for a subtle garlicky note

Step-by-Step Instructions

Step 1: Prep your ingredients and equipment

Set out a large, heavy-bottomed pot with a tight-fitting lid (at least 4-quart capacity) for popping the corn. Have a large mixing or serving bowl ready as well. Finely grate the Parmesan cheese using the small holes of a box grater or a microplane and measure out 1/2 cup, lightly packed. Freshly crack the black pepper so it is coarse and fragrant. Measure the popcorn kernels, oil, butter, and salt so everything is ready to go once the popping starts.

Step 2: Heat the oil and test the kernels

Add the 2 tablespoons of neutral oil to the pot and place it over medium heat. Drop in 3 popcorn kernels and cover the pot with the lid. These are your “test” kernels: they will tell you when the oil is hot enough. Let the pot heat, shaking gently once or twice so the test kernels do not sit in one place too long. When you hear all 3 test kernels pop, the oil is at the right temperature.

Step 3: Pop the popcorn

Quickly remove the lid, lift out the popped test kernels with a spoon, and pour the remaining 1/2 cup kernels into the pot in an even layer. Cover the pot again, leaving the lid very slightly ajar to allow steam to escape (this helps keep the popcorn crisp). Reduce the heat just a touch to medium-low if your stove runs hot. As the kernels begin to pop, carefully shake the pot back and forth over the burner every 10–15 seconds to prevent burning and encourage even popping. Continue until the popping slows to about 1–2 pops per second, then immediately remove the pot from the heat. Let it sit, covered, for 10–15 seconds to catch any final pops, then uncover.

Step 4: Melt the butter

While the popcorn is popping, melt the 3 tablespoons of butter. You can do this in a small saucepan over low heat, stirring occasionally, or in a microwave-safe bowl in the microwave in 10–15 second bursts. Heat just until melted; it should be liquid but not sizzling or browned. Set the melted butter aside near your large mixing bowl so you can work quickly while the popcorn is still hot.

Step 5: Transfer and season the popcorn

Pour the hot popcorn into the large bowl, discarding any unpopped kernels that remain in the pot if you see them. Drizzle about half of the melted butter evenly over the popcorn. Immediately sprinkle with roughly half of the salt, half of the grated Parmesan, and about half of the cracked black pepper (plus the optional garlic powder, if using). Use a large spoon, spatula, or your hands to toss the popcorn thoroughly, lifting from the bottom of the bowl so the seasoning coats as many kernels as possible.

Step 6: Layer on flavor and adjust to taste

Drizzle the remaining melted butter over the popcorn. Add the rest of the Parmesan and more cracked black pepper, tossing again until the cheese and pepper are evenly distributed and clinging to the buttered kernels. Taste a few pieces and adjust: add a pinch more salt if needed, more Parmesan for extra cheesiness, or additional cracked pepper for a bolder, spicier kick. Serve immediately while the popcorn is warm, crisp, and fragrant.

Step 7: Serve it up

Transfer the seasoned popcorn to an attractive serving bowl (or several smaller bowls) if you like. For a simple finishing touch, sprinkle a final light dusting of Parmesan and a small pinch of cracked black pepper over the top so the flavors are visible. Serve right away, ideally within 15–20 minutes, for the best texture and flavor.

Pro Tips

• Keep the lid cracked. Letting a bit of steam escape while popping is key to crisp, not chewy, popcorn.
• Grate the Parmesan finely. Very fine shreds or powdery Parmesan cling better to the kernels and distribute more evenly.
• Season in layers. Adding butter, cheese, salt, and pepper in two rounds helps every handful taste well-seasoned.
• Watch the heat. If you smell scorching or see smoke, pull the pot off the burner, shake, and lower the heat before returning it.
• Use a big bowl. A generously sized bowl makes tossing easier and prevents kernels from flying everywhere while you season.

Variations

• Lemony Parmesan Pepper Popcorn: Add 1 teaspoon of finely grated lemon zest to the Parmesan before tossing for a bright, zesty note that pairs beautifully with the cheese and pepper.
• Extra-Garlic Savory Popcorn: Increase the garlic powder to 1/2 teaspoon and add a pinch of dried Italian herbs or crushed dried rosemary for a herb-garlic twist.
• Spicy Black Pepper Popcorn: Add a pinch (1/8–1/4 teaspoon) of cayenne pepper or red pepper flakes along with the cracked black pepper for a more pronounced heat.

Storage & Make-Ahead

This popcorn is at its best eaten fresh, while still warm and crisp. If you need to prep a bit ahead, you can pop the corn up to 2 hours in advance, leave it plain at room temperature, then re-crisp it on a baking sheet in a 300°F (150°C) oven for 5–7 minutes just before serving. After reheating, toss immediately with melted butter, Parmesan, salt, and cracked pepper. Leftover seasoned popcorn can be stored in an airtight container at room temperature for up to 1 day. It will soften slightly but can be re-crisped on a baking sheet at 300°F (150°C) for 5–7 minutes; note that the cheese may brown a little during reheating.

Nutrition (per serving)

Estimated for 1 of 4 servings (about 3 cups popped popcorn): approximately 280 calories; 20 g total fat; 8 g saturated fat; 22 g carbohydrates; 4 g fiber; 3 g sugar; 7 g protein; about 450–550 mg sodium (depending on how much salt and Parmesan you add). These values are approximate and will vary based on specific ingredients and exact amounts used.