You can easily air-pop your own popcorn by putting the kernels into a container in the microwave, but in this recipe, I’ve gone old school and used a small amount of oil in a pan. The freshly popped corn is then tossed with warm garlic oil, salty parmesan and fragrant thyme, and if you haven’t quickly popped a stray popcorn into your mouth by this point I’ll be impressed! It’s a great little snack to have ready to go in a small container or in ziplock bags. I would recommend keeping this recipe of popcorn in the fridge because of the garlic oil can go funky if left out too long. For a real treat, add a drizzle of truffle oil.
1/4 cup popping corn kernels
1 1/2 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
1/4 cup grated parmesan
1/4 teaspoon fine sea salt to taste
1 tablespoon thyme leaves
trufflie oil (optional)
Put a little canola oil to coat the bottom of a lidded pan, add the corn kernels, and put on a medium-high heat with a lid placed firmly ontop.
When the corn starts popping give the pan a shake now and again to distribute the heat and get all the kernels popping. When you can't hear anything popping anymore, take it off the heat and set to one side in the pan.
Add the extra virgin olive oil and the garlic into a different small saucepan, and gently fry until the garlic looks slightly translucent. Don't let it brown too much.
Pour the garlic over the popped popcorn, and add the thyme and parmesan. Sprinkle in the salt if you like it more salty.