Savory PopcornFest 2012

I. LOVE. POPCORN.  Jake (ze boyfriend) can attest to those three bold words, as I turn into a popcorn eating monster when it’s in front of me (something he didn’t know about me for a while, until we took that step in every relationship where you and your significant other share a bag of popcorn. And when I say ‘share’, I mean I hold the bag and eat most of it).  My little brother used to make up his own combos of popcorn seasonings growing up, thanks to the awesome popcorn machine he got one year for christmas, or a birthday, or whatever. That thing made sweet, sweet, delicious popcorn.

Now, most people don’t have the popcorn maker he had, seen here (though, I really wish this is what I was talking about), everyone has a saucepan or a big pot that can be used instead. Kernels are cheap, especially when bought in bulk.  Really, you just add your kernels to heated oil, let the magic happen, then add whatever seasonings your little popcorn eating heart desires.

 *NOTE* an oil with a high smoke point (IE. can withstand high cooking temperatures) should be used, like vegetable, coconut or grapeseed.

Now, Hil and I decided, after a discussion about popcorn which seems to be an ongoing, IMPORTANT discussion within our friendship, that we should probably return to our respective homes this afternoon and make some popcorn.  You know, have a good ‘ol fashioned popcorn war.

First up, Hilary’s Taco Popcorn!


  • 1/4 cup popcorn kernels
  • 2 tablespoons grapeseed oil
  • 1 packet taco seasoning
  • a squeeze or two of lime juice
  • 1/4 teaspoon salt
  • ground black pepper to your liking


(Note from Hilary: I used a HECKOFALOT of popcorn because I get excited and never think I’m going to have quite enough- so you, being your reasonable self, will have a darker result. 🙂 )

And now, my Parmesan & Black Pepper Popcorn!


  • 1/4 cup popcorn kernels
  • 2 tablespoons vegetable oil
  • 1/4 to 1/2 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • ground black pepper to your liking

Basic stove top popcorn directions – makes 1 – 2 servings (2 full bowl servings or 1 giant bowl if you hate sharing)

Heat oil in a saucepan over medium heat. Toss in a few kernels and wait for them to pop. Once they’re good to go and have likely popped out of your pot, maybe in your face because you’re standing over it, watching,  add salt and remaining  kernels. Cover with lid and wait a couple minutes. Once kernels start popping wildly, take saucepan on and off heat and shake back-and-forth to prevent burning. When the popping starts to noticeably slow down- with around 5 seconds between each pop-  turn off heat.  Stir/shake in seasonings and serve into bowls.  Or don’t give a hoot and eat it out of the saucepan at the stove. Enjoy!


4 thoughts on “Savory PopcornFest 2012

  1. LOOOVE stove-popped popcorn. I also like parm & pepper, or just sea salt & pepper. Also good (but messy) is furikake on popcorn. It’s that savory-sweet seaweed mix Japanese people sprinkle on rice. Yum!

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