Parmageddon Popcorn - the Best Homemade Popcorn

Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 servings
Author Karen Gibson


for the seasoning

  • 1 tablespoon very finely grated parmigiano reggiano
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon mustard powder

for the popcorn

  • 1 tablespoon coconut oil
  • 1/4 cup popcorn kernels
  • 3 to 4 tablespoons butter melted (optional)


  • Combine all of the seasoning ingredients in a small bowl and set aside.
  • In a medium pot with a lid, heat the oil over medium until shimmering. Add the popcorn kernels and cover. Shake the pot once in a while to stir the kernels. Once popping starts, stay near the pot and listen. When popping slows to 1 or 2 seconds between pops, remove the pot from the heat and dump the popcorn into a bowl, to prevent burning. Drizzle the butter over the popcorn (if using) and then liberally sprinkle the seasoning over the popcorn, tossing lightly between sprinkles.


Vegan option:  Equally delicious dairy-free! Here's what you do: For the spice blend, replace the parmigiano with the same amount of nutritional yeast. Also, replace with the butter with a quality buttery spread, such Miyoko's Eurpean Style Cultured Vegan Butter. Delish!