Ina Garten Parmesan and Chipotle Popcorn

Ina Garten parmesan and chipotle popcorn takes 10 minutes and a bag of microwave popcorn, butter and Parmesan to make a salty, smoky, spicy snack. This easy few-ingredient cocktail party appetizer fits summer happy hours, game day and movie night, since it all happens in one big bowl.

Pour the melted butter over the popcorn the second it comes out of the bag. Wait even a minute and the cheese and chile powder slide off instead of sticking.

Ina Garten likes quick appetizers for cocktail hour that use ingredients she already has in the pantry. Her twist is chipotle chile powder, which adds smoky heat that plain buttered popcorn never gets.

Source: Cooking for Jeffrey (2016)

Ina Garten Parmesan and Chipotle Popcorn

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

3

minutes

Cooking time

5

minutes

Calories

230

kcal

Hot popcorn gets tossed with butter, nutty Parmesan and smoky chipotle until every piece is coated. Fleur de sel finishes it with a light crunch, so each handful tastes salty, cheesy and a little spicy.

Ingredients

• 1 bag microwave popcorn, such as Newman's Own Natural
  

• 4 tablespoons (1/2 stick) unsalted butter, melted
  

• 1/2 cup finely grated Italian Parmesan cheese
  

• 1/2 teaspoon chipotle chile powder
  

• 2 teaspoons fleur de sel
  

Directions

• Pop the popcorn: Microwave 1 bag of popcorn for 3 to 5 minutes, following the package directions. Stop when the popping slows down to a couple of seconds between pops.
• Add the butter: Carefully pour the hot popcorn into a large bowl, then immediately pour on 4 tablespoons melted unsalted butter. The heat helps the butter coat everything and keeps the seasoning stuck on.
• Season the popcorn: Sprinkle 1/2 cup finely grated Italian Parmesan, 1/2 teaspoon chipotle chile powder and 2 teaspoons fleur de sel over the top. Toss well so every piece gets a bit of cheese and spice.
• Serve hot: Pour the popcorn into a serving bowl while it's still warm. It tastes best right away, when the butter is melted and the Parmesan is slightly soft.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Microplane zester grater, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this popcorn on the stovetop instead of the microwave?

Yes, pop about 1/3 cup kernels in a lidded pot with a little oil over medium-high heat. Shake the pot until the popping stops, then season it right away just like the microwave version.

What can I use if I don't have chipotle chile powder?

Smoked paprika with a pinch of cayenne gets you close, since it keeps the smoky flavor and adds a little heat. Start with less than the recipe calls for and taste, because paprika is milder.

Can I make this popcorn ahead of time?

It's really best served hot, because the butter and cheese turn a bit soggy as it sits. If you need to prep ahead, grate the Parmesan and melt the butter, then pop and toss right before guests arrive.

How do I keep the seasoning from falling to the bottom of the bowl?

Add the butter first while the popcorn is hot, so the cheese and spices have something to cling to. Then toss well with a big spoon or clean hands, which spreads everything around evenly.

What's the most common mistake with flavored popcorn?

Letting the popcorn cool before adding the butter is the big one, since cheese and spices won't stick to dry popcorn. Pour the butter on right away, and use finely grated Parmesan so it coats better.