Recipes / Parmesan Popcorn

Parmesan Popcorn

By Kate Bittman

Published December 20, 2023

This is an old-school Mark recipe, one of his that you come across and can’t believe a) how obvious it seems, and b) that you never thought of it. The more butter the better, because the parmesan sticks to it. It’s popcorn, but luxury popcorn. A note: Mark calls the butter "optional," but I heartily disagree.

Photo: Getty Images
Photo: Getty Images
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!

Make The Recipe!

Parmesan Popcorn

Prevent your screen from going dark

Makes 4 to 6 servings 1x

Time 10 minutes

Units Scale


  • 2 tablespoons good-quality vegetable oil
  • 1/2 cup popping corn
  • 4 tablespoons (1/2 stick) butter or 1/4 cup olive oil (optional)
  • Salt
  • 1/4 cup finely grated parmesan


1. Put the vegetable oil in a large pot (6 quarts or so) with a lid. Turn the heat to medium, add 3 kernels of the corn, and cover.

2. When the 3 kernels pop, remove the lid and add the remaining corn. Cover and shake the pot, holding the lid on. Cook, shaking the pot often, until the popping sound stops, after about 5 minutes. Meanwhile, melt the butter or gently warm the olive oil, if you’re using it.

3. Turn the popcorn into a large bowl. Drizzle with the butter or olive oil, if using. Sprinkle with salt while tossing the popcorn. Sprinkle the parmesan over the hot popcorn and toss. Serve immediately—popcorn is best hot.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition