Parmesan and Dill Popcorn Recipe (2024)

Readers should be warned that one cup of popcorn is not going to fit in a 3qt pot (which is what I usually use to make stovetop popcorn.) You'll have to use something closer to a stock pot for that much popcorn. It will probably serve a whole room of people. 1/3 a cup is enough for two popcorn lovers, and I put in 3 tablespoons of oil for that. Perhaps I've been using too much oil? These ingredients sound lovely together though.

You're right, Lorelei. 3 tb of oil for 1/3 cup of kernels is the recipe I use. (You may be able to cut the oil back to 2 tb if you've got a very good pot -- I use a Calphalon 3 qt. pot -- but I wouldn't go lower than that.) It also helps to start with 3 test kernels in the hot oil. Then dump in the rest of the kernels and remove from heat for 30 seconds. Put the pot back and the kernels will almost all pop at the same time. No burning, and almost every kernel pops, every time.

One *cup* of popcorn kernels? That's going to make an awful lot of popcorn.

Olive oil smokes at the high temperatures that are best for popping corn. Use coconut, canola or another high-temp oil and then drizzle olive oil on the popcorn after it's popped.

This recipe is just awful. I had a HUGE bowl of popcorn with random fresh parm and chopped dill floating around in it. After trying to get guests to eat it all night I finally threw it all out. The popcorn needed "glue" to get the dill and cheese.

This just didn't work well. Very slow to pop and I finally gave up when it seemed to start burning. Next time I'll use my air popper, pour a bit of oil on and then the cheese (use more) and dill.

We grew up having popcorn for Sunday night supper in Iowa. It must be an Iowa or Minnesota thing. My parents were both from Minnesota.

The recipe calls for vegetarian parmesan cheese which is *not* the same as fresh parmesan cheese! Get Bragg's nutritional yeast, which is what I think this recipe really means.

The problem is the grated parmesan won't stick to the popcorn.

This recipe is just awful. I had a HUGE bowl of popcorn with random fresh parm and chopped dill floating around in it. After trying to get guests to eat it all night I finally threw it all out. The popcorn needed "glue" to get the dill and cheese.

I put 1/3 cup kernels in a brow paper bag (lunch style), folded the opening 2 or 3 times and put it, laying flat, in a microwave on high for 1 1/2 minute (stop when there is one second or more between the "pop" sounds). Then follow with step 5.
very good and much less risk of burning.

Recipe sounds yummy. If interested in cutting down on fat, I regularly cook popcorn without oil using a seemingly indestructible heavy aluminum saucepan (purchased many yrs ago on Julia Child's recommendation). Three T popcorn (1 serving according to pkg) covers the bottom, leaving plenty of room to shake and fills ~1/3 pot when popped. Maybe room for another 1-2 T but then must shake harder to sink unpopped kernals to the bottom. Add melted butter, other flavorings in the serving bowl.

I have one of those wonderful "stir-crazy" kinds of poppers, and these proportions of oil and popcorn are just right. Any kind of finely grated cheese can be substituted, along with whatever fresh herbs you have from the garden. This is a great way to serve popcorn and makes a wonderful Sunday night "supper" along with fresh fruit and perhaps big glasses of cold milk. Back in the Midwest decades ago, this was a little bit of a tradition for that weekend-ending meal.

Try three tablespoons of popcorn at a time.

Olive oil smokes at the high temperatures that are best for popping corn. Use coconut, canola or another high-temp oil and then drizzle olive oil on the popcorn after it's popped.

Readers should be warned that one cup of popcorn is not going to fit in a 3qt pot (which is what I usually use to make stovetop popcorn.) You'll have to use something closer to a stock pot for that much popcorn. It will probably serve a whole room of people. 1/3 a cup is enough for two popcorn lovers, and I put in 3 tablespoons of oil for that. Perhaps I've been using too much oil? These ingredients sound lovely together though.

One *cup* of popcorn kernels? That's going to make an awful lot of popcorn.

This just didn't work well. Very slow to pop and I finally gave up when it seemed to start burning. Next time I'll use my air popper, pour a bit of oil on and then the cheese (use more) and dill.