Homemade Popcorn ~ Savory or Sweet Barefeet In The Kitchen

Popcorn has been one of my favorite snacks as long as I can remember. A microwave (purchased primarily for popcorn) might have been my first big expense after I moved into my first apartment. Even before I started popping corn without the microwave, I loved topping that popcorn with everything from spices to cheese or most frequently chocolate.

When we stopped purchasing microwave popcorn a few years ago, I started making popcorn on the stove-top. After a year or so of making popcorn that way, we decided the inexpensive investment in a popcorn machine was well worth it. We've been using this machine* for several years now and we still use it on a regular basis.

Both of these recipes are for a full batch of popcorn as made in my air-popper. If you lack an air-popper, be sure to check out the stove-top method. My kids are so accustomed to air-popped corn now; they eat it plain 95% of the time. The recipes below are special treats that we look forward to for our movie nights.

Peppery Garlic Parmesan Popcorn
Yield: 4 Servings

1/2 cup popcorn kernels (14 - 16 cups popped popcorn)
2 tablespoons olive oil
granulated garlic or garlic powder
kosher salt
freshly ground black pepper
fresh Parmesan or Pecorino Romano cheese, grated fine with a microplane

Drizzle the popcorn with olive oil and toss with hands, large spoon or tongs to thoroughly coat. Sprinkle generously with dried spices and toss to coat. Grate plenty of cheese over the top and toss again. Enjoy!

Salty Sweet Cinnamon Popcorn
Yield: 4-6 Servings

1/2 cup popcorn kernels (14 - 16 cups popped popcorn)
1/4 cup melted butter
2 tablespoons white sugar
1 teaspoon kosher salt
1 teaspoon cinnamon

While the corn is popping, melt the butter. Slowly drizzle the butter over the popcorn, tossing well to thoroughly coat. Stir together the sugar, salt and cinnamon; sprinkle over the popcorn and toss again to coat. Enjoy!

* Presto has no idea who I am. I simply like their product.