Garlic Parmesan Popcorn Recipe
How to Make Garlic Parmesan Popcorn
Using Bullseye Popcorn Premium Supplies
Buttery, garlicky, cheesy — the holy trinity of savory snacking! This garlic parmesan popcorn tastes like your favorite Italian restaurant's bread basket, in popcorn form. Freshly popped Bullseye kernels tossed in garlic butter and showered with parmesan: simple, elegant, addictive.
🛒 Recommended Ingredients (Available at Bullseye Popcorn):
- Yellow Butterfly Popcorn 50 lb
SKU: 70150 — High-expansion butterfly kernels for maximum crunch. - Yellow Coconut Popping Oil 3.785L
SKU: 70005 — 100% pure, perfect for high heat and authentic flavor. - Salt and Butter Popcorn Seasoning 1kg
SKU: 70003 — Buttery base that makes the garlic and parmesan pop.
Garlic powder, finely grated parmesan and dried parsley — from your pantry.
🍿 Preparation Steps:
- Pop the kernels in your popcorn machine with Bullseye coconut oil (see chart below). Pour into a large bowl; remove unpopped kernels.
- While the popcorn is still hot, drizzle with a little melted butter (optional but delicious).
- Sprinkle the butter-flavored seasoning salt and garlic powder evenly over the popcorn.
- Shower generously with finely grated parmesan and a pinch of dried parsley.
- Toss thoroughly so the cheese melts slightly onto the warm kernels and everything is evenly coated.
- Serve immediately while warm and cheesy. Warning: the bowl will empty fast!
📏 Measurement Chart by Kettle Size
| Kettle Size | Popcorn Kernels (cups) | Coconut Oil (SKU 70005) | Butter Salt (SKU 70003) | Garlic + Parmesan |
|---|---|---|---|---|
| 2.5 oz | 1/3 cup | ¾ tsp (12 ml) | ¼ tsp | ¼ tsp garlic + 1 tbsp parmesan |
| 4 oz | ½ cup | 1 ½ tsp (20 ml) | ½ tsp | ½ tsp garlic + 2 tbsp parmesan |
| 6 oz | ¾ cup | 2 tsp (30 ml) | ¾ tsp | ¾ tsp garlic + 3 tbsp parmesan |
| 8 oz | 1 cup | 2 ½ tsp (40 ml) | 1 tsp | 1 tsp garlic + ¼ cup parmesan |
| 10 oz | 1 ¼ cups | 3 tsp (50 ml) | 1 ¼ tsp | 1 ¼ tsp garlic + ⅓ cup parmesan |
| 12 oz | 1 ½ cups | 4 tsp (60 ml) | 1 ½ tsp | 1 ½ tsp garlic + ⅓ cup parmesan |
| 16 oz | 2 cups | 5 tsp (80 ml) | 1 ¾ tsp | 2 tsp garlic + ½ cup parmesan |
| 20 oz | 2 ½ cups | 6 ½ tsp (100 ml) | 2 tsp | 2 ½ tsp garlic + ⅔ cup parmesan |
Use finely grated parmesan (not shredded) — it clings to the kernels much better. For garlic lovers, roast whole garlic cloves and toss them in!