Friday, December 4, 2009

Air Popped Organic Popcorn With Parmigiano Reggiano Cheese, Olive Oil And Nutritional Yeast

Let's see a show of hands, here. How many of you can walk into a movie theater and NOT succumb to the tantalizing smell of popcorn? Even at the outrageous prices they charge these days.

If you're anything like me, temptation usually wins out. That's when you would find me scrunched down in my seat hoarding my popcorn, eating it one kernel at a time so it would last for the whole movie.

It wasn't until Mr CC (back in the day when we were dating) showed me just how good home-popped popcorn could be, that I changed my movie popcorn-eating ways and became a popcorn connoisseur, leaving the over-salted, high fat and heaven-knows-what-else stuff you get at the movies alone.

Don't tell anyone, but we've been known to sneak our homemade air-popped popcorn into the theater; smugly snacking on our sumptuous treat with no one around us the wiser.

More often than not these days we're happy popping up a batch of Mr CC's gourmet popcorn, then snuggling down in the comfort of our own living room and putting on a Net Flix movie.

Which is just what we did the other night when friends brought a movie over to share: Made popcorn.

Air-Popped Organic Popcorn with Butter, Olive Oil, Parmigiano-Reggiano Cheese and Nutritional Yeast
Mr CC's original recipe
(print recipe)
Serves 2 generously
1 and 1/2 cups organic popping corn
1 tablespoon good olive oil
1 tablespoon unsalted or lightly salted butter
1/3 cup finely grated parmigiano reggiano cheese

1/4 cup nutritional yeast flakes
Hot air popcorn maker
kosher salt or Spike to taste
Melt the butter in the olive oil over low heat. Keep warm.
Have the rest of the ingredients measured and ready to use.
Place a large bowl under the shoot of the popper, pour the popping corn into the machine and turn it on.
As the corn begins to pop and land in the bowl, turn to distribute the kernels evenly.
Once one third of the corn has popped, begin drizzling the olive oil-butter mixture on the hot kernels until all the corn is popped and all the oil has been distributed.
Turn off the machine and quickly toss the popcorn with the yeast and parmesan cheese.
Sprinkle with kosher salt to taste.
Spread a tablecloth on the floor in front of the tv screen, provide pillows for sitting, plenty of paper towels for buttery, cheesey finger wiping, place the bowl of popcorn in the middle of the tablecloth, put on the dvd, and begin munching.
I think you just might smile.

Cook's Notes:
I buy our organic popcorn in bulk at my local co-op. Here is a source if you don't have access to organic bulk foods.
The amount of olive oil and butter that goes into the popcorn is entirely up to you. Sometimes we use more, sometimes less.
Soy sauce and Cholula hot sauce have been known to find their way into Mr CC's gourmet popcorn with great success. Although not at the same time.

Copyright © 2005-2009, Christine Cooks. All rights reserved


  1. As you know, this recipe now has another fan, waiting patiently for our next movie date.

  2. MMMMMM, , I want to eat this lovely sounded pop corn!! Also thanks for those useful tips, Christine!!

  3. Soon I hope, Simona.

    Hi Sophie, Glad you like it.

  4. Oh my! This sounds really good! I love the sound of the cheese.


  5. This is the most elaborate popcorn I have ever seen. good job!

  6. Thanks Paz and Tobias. The cheese makes it almost a meal in itself.

    To all who read herein: use a dry grating cheese for this recipe. We've tried softer cheeses and they do not work very well.

  7. Yumm, this dish looks great. I've never had leek soup but it looks really good.
    Check out my blog!

  8. Thanks Anon. Your photo blog is coming along nicely.

  9. Now this is popcorn! I can't eat the popcorn in the movie theatre,so salty or greasy~love you approach! One more fan!!!

  10. Hi Jann. How nice to see you back again! Thanks for all your coments - now I'm off to see what you've got cooking!


Thank you for stopping by! I will do my best to respond to your comments and questions so feel free to write to me here. Sorry for the comment moderation but it helps to keep the spammers at bay.