RECIPE: Make Parmesan Popcorn | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Make Parmesan Popcorn | The Nibble Webzine Of Food Adventures
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RECIPE: Make Parmesan Popcorn

Asiago cheese and Parmigiano Reggiano (products made outside the official P.D.O. area in Italy are called Parmesan) are versatile and delicious cheeses that can pop use it pop up everywhere—including on gourmet popcorn.

Regular old cheese popcorn is seasoned with Cheddar or Parmesan cheese powder, made by removing the moisture from the cheese.

But you can use Adapted from a recipe by Giada de Laurentiis for the Asiago P.D.O. Cheese Consortium.



  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 2 large cloves garlic, crushed

    Use popcorn as a soup or salad garnish. Recipe and photo courtesy

  • 1/3 cup finely grated aged Asiago or Parmesan cheese (the difference between Asiago, Parmesan and other Italian grating cheeses)
  • 1-1/2 teaspoons dried herbes de Provence, crumbled
  • 1/4 cup vegetable or peanut oil
  • 1/2 cup popcorn kernels
  • 1-1/2 teaspoons kosher salt

    1. COMBINE the butter, garlic and herbes de Provence in a small saucepan. Cook over medium-low heat until the butter melts. Remove the saucepan from the heat and let stand while making the popcorn.

    2. COMBINE the oil and popcorn in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop. Transfer the popcorn to a large bowl.

    3. REMOVE the garlic cloves from the butter and discard, if desired.

    4. ADD the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately.


    Parmesan Popcorn Chex Mix. Recipe and
    photo courtesy


  • As a salad or soup garnish instead of croutons.
  • In Chex mix (try this recipe).
  • Atop mac and cheese or other pasta dishes and casseroles instead of bread crumbs.
    Find more of our favorite popcorn recipes and brand reviews.

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