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Cheesy Garlic Popcorn

Looking for a good snack for movie night?  I have one for you.  But be careful, because good popcorn can be addicting!

You can make a batch of delicious Cheesy Garlic Popcorn in about 15 minutes--not really much longer than it takes to make a bag of the microwave stuff, and this popcorn is much tastier and healthier (there's definitely no "natural butter flavor" in this popcorn, whatever that is).

I used a trusty cast iron pan with its lid to pop this popcorn.  If you use cast iron, please note that you will not need to do your workout that day; just making the popcorn counts as exercise.  Seriously, that pan was really heavy, next time I'm using a different one.  Nonetheless, the popcorn doesn't care how heavy your pan is, it still tastes delicious!


1 Tablespoon butter
1 Tablespoon virgin coconut oil*
1/2 cup popcorn kernels
2 Tablespoons Parmesan cheese, finely grated
1/2 teaspoon salt
1/2 teaspoon garlic powder
pinch of onion powder
2 Tablespoons butter, melted
2 Tablespoons virgin coconut oil, melted*

*If you don't have the virgin coconut oil, just substitute with butter.  Try to get the coconut oil if you can though--it will make your popcorn taste super-delicious.

1.  Place the 1 tablespoon butter, 1 tablespoon virgin coconut oil, and 1/2 cup popcorn kernels in a large, heavy bottomed pot with a lid.  Be sure the pan is big enough to allow for the expansion of all the popped kernels.

2.  With the lid on, heat the pan over medium, gently shaking now and then to distribute the butter and coconut oil throughout the pan.

While the pan of popcorn is heating, you can start melting the 2 tablespoons of butter and 2 tablespoons of virgin coconut oil in another pan.  Perhaps a cute, baby cast iron pan?

This is what happens when you keep all your cast iron pans in the same drawer.   You get babies.

3.  When you hear the first pop, you will want to start shaking the pan constantly over the heat source.  Don't stop shaking for too long, or you risk burning the already popped popcorn.  If you went with your heaviest cast iron pan that you own, I feel sorry for you (hey, I definitely felt sorry for myself at the time).  It is quite a workout.

4.  Continue shaking over heat source until the popping slows to several seconds between pops.

5.  Remove the pan from heat source, but continue shaking for another minute or two.  Some stragglers will want to keep popping.  Set the pan aside with the lid on to keep the popcorn warm.

6.  Combine the Parmesan cheese, salt, garlic powder, and onion powder.  I actually ground these ingredients together in a mortar and pestle, but it isn't necessary--you can just mix them if you'd prefer.

7.  Pour the melted 2 tablespoons of butter and 2 tablespoons of coconut oil over the popcorn, along with the Parmesan cheese mixture, and toss to coat.

8.  Pig out.


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