Cheesy Lemon Thyme Popcorn
Oh popcorn. What a long and tumultuous relationship we’ve had.
There was, of course, the early childhood stage: occasionally that unmistakable smell and sound of kernels popping on the stove would fill the house and I knew a special treat was on the horizon.
Then there was the teenage stage. I was responsible for more of my own meals by then and hey! Popcorn can totally be a meal, right??
As often as I could get my hands on it, I ate popcorn. Breakfast, lunch, snack – didn’t matter. I basically ate it until I never wanted to see it again.
And then for a while… I just didn’t eat popcorn at all. Sad times.
Now that I’ve developed some self control, I love whipping up homemade popcorn before hubs and I sit down to watch a movie.
The best part of making popcorn from scratch: you can throw in any ingredients you have hanging around and make it your own.
I usually try different flavor combinations each time, but I made this version with lemon, thyme and parmesan cheese recently and I’m hooked!
Salty, cheesy, herby, lemony… and gone 5 minutes into the movie.
Maybe I should start making larger batches?
Or I guess I could just stick to that whole self control thing.
We’ll see.
Cheesy Lemon Thyme Popcorn
Serves: 2
Ingredients
- 1/3 cup finely grated parmesan cheese
- 1 teaspoon chopped fresh thyme
- zest of 1/2 lemon
- 2 tablespoons butter
- 1/3 cup popcorn kernels
- vegetable oil
- fine grain sea salt & freshly ground black pepper
Method
- Combine the cheese, thyme and lemon zest, set aside. Melt the butter in a small microwavable dish, set aside.
- In a medium pot, pour in enough vegetable oil just to cover the bottom and set over medium heat. Throw in a couple of popcorn kernels; when they pop, you know the oil is ready. Pour in the rest of the kernels and place a lid on the pot, leaving it cracked so steam can escape. Shaking the pan almost constantly to keep the kernels moving, cook until the popping slows to a few seconds between each pop. Pour the popcorn into a large bowl.
- Pour the butter over the popcorn, stirring to combine. Stir in the parmesan mixture, and season to taste with salt and pepper. Devour!
Posted in: Appetizers, Spring, Summer, Vegetarian
8 Responses to “Cheesy Lemon Thyme Popcorn”
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Hey! Thanks for stopping by Kitchenette. I'm Brittany, a graphic designer who's hopelessly addicted to food, cooking, and talking your ear off about both of them.
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Mmmmmm, lemon and cheese! Nice.
This is right up your alley!
I was cruising food gawker and saw this and went right to the kitchen to make it. I’m stuffing my face right now. SO good!
Awesome!!
Oh My Goodness! I am craving it right now. I do like to pop my kernels right in the microwave in a brown paper bag, but I definitely try your seasoning. Oh I heard, but haven’t tried ti yet, that when you melt the butter and you remove the “foamy” part, it won’t make your popcorn soggy. I gotta give it a try soon. Hope to meet you at the food buzz fest in October.
I’ve never heard of this butter trick, but it definitely seems worth trying. I guess I need to make some more popcorn!
Holy moly! I used to have popcorn for dinner a very long time ago and wish I had known about this recipe back then..
Nowadays I don’t eat popcorn anymore. So sad. So very sad. It really doesn’t fit in a low carb life style.
Love your blog btw!
Bummer. Thanks Mia!