Garlic Parmesan Popcorn with Clarified Garlic Butter & Parmesan Dust

By Sprig Originals ✓ · cooked up in Sprig

The movie-theater snack rebuilt so the cheese actually sticks and the garlic never turns bitter. Kernels are popped the old-fashioned way in a heavy pot, dressed with butter that's been clarified and slowly infused with smashed garlic, then dusted with Parmigiano-Reggiano ground to a fine, clingy powder with salt and toasted garlic powder. Crisp for hours, no soggy patches, and a bowl that disappears faster than you can make it.

Ingredients

• 2 oz Parmigiano-Reggiano, finely grated on a rasp grater (about 1 packed cup)
• 1 tsp garlic powder
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp MSG or nutritional yeast (optional, for depth)

• 6 Tbsp unsalted butter
• 4 cloves garlic, peeled and smashed flat
• 1 sprig fresh thyme (optional)

• 1/2 cup popcorn kernels
• 3 Tbsp refined coconut oil or other neutral high-heat oil
• 2 Tbsp finely chopped fresh flat-leaf parsley (optional)
• flaky sea salt, to finish

Instructions

1. Dry the cheese: spread the finely grated Parmigiano-Reggiano in a thin, even layer on a parchment-lined sheet pan and bake at 250°F for 8 to 10 minutes, just until it looks matte and sandy but has not melted or browned. Cool completely, 10 minutes — this is what turns the cheese into a powder that clings instead of clumping.
2. Grind the dust: pulse the cooled cheese with the garlic powder, fine sea salt, black pepper, and MSG or nutritional yeast in a clean spice grinder or small food processor in 5-second bursts until it looks like fine sand, about 20 seconds total. Transfer to a small bowl and set aside.
3. Infuse the butter: melt the butter with the smashed garlic and thyme in a small saucepan over the lowest heat. Let it bubble very gently for 8 to 10 minutes, until the garlic is soft, pale gold at the edges, and deeply fragrant. Do not let it brown past light blond — that is where bitterness starts. Pull from the heat.
4. Strain the butter through a fine-mesh sieve into a small measuring cup, pressing lightly on the garlic. Discard the solids. Let the butter sit 2 minutes, then spoon off and discard the white foam on top so you are left with clear golden fat — clarified butter carries less water, so the popcorn stays crisp.
5. Pop the corn: heat the coconut oil in a 6-quart heavy pot over medium-high with 3 test kernels and the lid on. When those 3 kernels pop, the oil is at temperature, roughly 400°F.
6. Add the remaining kernels in an even layer, cover, and count to 30 off the heat to let every kernel come up to temperature together. Return to medium-high heat.
7. Once popping begins, shake the pot every 15 seconds, holding the lid slightly ajar to vent steam. When popping slows to about 2 seconds between pops, 2 1/2 to 3 1/2 minutes, pull the pot off the heat immediately and remove the lid.
8. Dress in layers: tip the popcorn into your largest bowl, discarding any unpopped kernels at the bottom of the pot. Drizzle one-third of the warm garlic butter over the popcorn, toss with two big spoons or clean hands, then scatter one-third of the Parmesan dust and toss again. Repeat twice more — butter, then cheese — so every piece gets coated rather than the top layer getting everything.
9. Finish with the chopped parsley and a pinch of flaky sea salt, toss once more, and serve warm in a wide bowl or paper cones. It is at its absolute best within 20 minutes.

Chef's tips

Nutrition (per serving, estimated)

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