Cheesy Lemon Thyme Popcorn
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
This Cheesy Lemon Thyme Popcorn is a savory snack with a hint of citrus, perfect for movie nights or casual gatherings.
Ingredients
- 1/3 cup (80 ml) finely grated parmesan cheese
- 1 tsp chopped fresh thyme
- Zest of 1/2 lemon
- 2 tbsp (30 ml) butter
- 1/3 cup (80 ml) popcorn kernels
- Vegetable oil
- Fine grain sea salt
- Freshly ground black pepper
Instructions
- In a small bowl, combine the parmesan cheese, chopped thyme, and lemon zest. Set aside.
- Melt the butter in a small microwavable dish or on the stove, then set aside.
- In a medium pot, pour in enough vegetable oil to just cover the bottom. Heat over medium heat.
- Add the popcorn kernels to the pot and cover with a lid. Shake the pot occasionally to ensure even popping.
- Once the popping slows to about 2 seconds between pops, remove the pot from the heat.
- Immediately pour the melted butter over the popcorn, then sprinkle with the cheese, thyme, and lemon zest mixture.
- Toss the popcorn to evenly coat with the butter and seasoning. Season with fine grain sea salt and freshly ground black pepper to taste.
- Serve immediately for the best texture and flavor.
Notes
- Feel free to experiment with different herbs or cheeses to suit your taste.
- Store any leftover popcorn in an airtight container, though it’s best enjoyed fresh.
- Adjust the amount of salt and pepper to your preference.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0 grams
- Sodium: 150 mg
- Fat: 10 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 15 mg
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Frequently Asked Questions
Why add the butter and cheese topping while the popcorn is still hot?
Pouring the melted butter immediately over the freshly popped kernels and then sprinkling on the parmesan, thyme, and lemon zest mixture while everything is still hot ensures the toppings stick evenly — the heat helps the finely grated parmesan adhere rather than falling to the bottom of the bowl.
Should I use microwave popcorn or pop from scratch?
This recipe pops from scratch — ? cup of loose popcorn kernels are added to a medium pot with just enough vegetable oil to cover the bottom, covered, and shaken over medium heat until popping slows to about 2 seconds between pops. The recipe notes this method lets you put in anything you want and make it your own. 
