Popcorn Italiano

Forget movie theater butter. This Italian popcorn gets drizzled with garlic and oregano-infused melted butter, then tossed with grated Parmesan. Three ingredients on top of hot popcorn, and suddenly you’ve got a savory snack that tastes like garlic bread in popcorn form.

Cooking the garlic and oregano in the butter for a minute before drizzling is what makes this work. The fat pulls the flavor out of the oregano and mellows the garlic’s raw edge. Just pour it over hot popcorn and toss.

The Parmesan sticks best to freshly popped, still-warm popcorn. Cold popcorn from a bag won’t hold the cheese, and you’ll end up with a pile of Parmesan at the bottom of the bowl.

Kitchen Tips

• Use freshly grated Parmesan, not the stuff from the green can. Real Parmigiano-Reggiano has a sharper, nuttier flavor that clings better to the popcorn.
• Don’t burn the garlic. Medium-high heat and constant attention. Burnt garlic turns bitter and ruins the whole batch.
• Toss the popcorn in a large bowl with room to move. A small bowl means uneven coating.

Variations

• Add a pinch of red pepper flakes to the butter for a spicy kick.
• Swap oregano for dried basil and add a teaspoon of garlic powder for a stronger garlic punch.
• Drizzle with truffle oil instead of regular butter for an upscale movie night snack.