Snapshot: Our Treat
Snapshot: Getting To The Point
Snapshot: Dacquoise Direction
Snapshot: Chicken à la King?

Recipe File

Popcorn with Parmesan and Black Pepper

Pop up flavor, not fat, with this perfect-anytime snack.

By America's Test Kitchen | July 7, 2011

    Flavored Butters for Popcorn

    Login to View This Recipe

    This recipe is free, but you must first  to see it. As always, all content and recipes on America's Test Kitchen Feed are free to view. Don't have an account? Sign up now to view free recipes, leave comments and more!

    << Back to Article: Hop on Popcorn

    6 Comments

    • July 20, 2011 at 3:59 pm

      It burned the heck out of my Le Creuset. Not happy.

    • Nicole
      December 7, 2011 at 5:26 pm

      I also got a burned Dutch oven and not a single popped kernel. Waste of popcorn and is going to be a mess to clean.

    • Breana
      June 20, 2012 at 3:32 pm

      Liked this recipe. Not a single burnt kernel and only a few leftover! I did have to vigorously shake it though….

    • Jonathan
      March 7, 2013 at 5:13 pm

      Should you use a peanut oil or something with a higher smoke point for popcorn? Otherwise I would imagine it would burn like the other posts have mentioned.

    • sue
      March 7, 2013 at 6:14 pm

      Water – really?? I think that would burn my pan too

    • C
      March 7, 2013 at 6:19 pm

      “It burned the heck out of my Le Creuset. Not happy.”

      And that is why I use a big stainless steel mixing bowl and shake it vigorously. :)

    What did you think of this recipe?

    In order to post comments, you must login. Need an account? Register Now, it's free!

    You must be to post a comment.

    From Our Other Sites

    On Instagram

    Most Popular Stories

    Coming Up Next

    Don't throw in the towel, use it! We'll show you some tricks that the humble dish rag can perform.

    More of The Feed

    America's Test Kitchen Bookstore