Bits and Bobs
1 bag microwavable popcorn (I go for the lightly salted or sea salt types so I can control the sodium)
6 T unsalted butter
2 cloves garlic, minced
½ cup freshly grated parmesan
salt and fresh cracked pepper
Cook the popcorn according to package directions.
Over medium-low heat, melt butter with a turn of the pan of olive oil (just shy of a full tablespoon). Once the butter has mostly melted, add the minced garlic. Continue to cook over the medium-low heat until the garlic is a golden brown and the butter itself has started to brown, roughly 10 minutes. It will froth and bubble. If you feel the garlic is starting to cook too quickly turn the heat down and continue to simmer. The longer and lower it cooks, the more the garlic flavor will infuse into the butter.
While the butter is simmering, grate the parmesan with the smallest teeth on your box grater. I used my microplane to get really fine parmesan curls to ensure they will melt and stick to every popcorn kernel.
Remove the garlicky butter from the heat and allow to slightly cool for a minute. Pour the popped corn into a bowl and stir in the parmesan. Pour over the melted butter and continue to toss. A light sprinkle of salt to taste and couple of cracks of pepper, one more toss, and you’re done! Delicious salty, garlicky, buttery popcorn is served!