Black Pepper and Parmesan Popcorn

Name: Black Pepper and Parmesan Popcorn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2-3 tbsp olive oil (plus more for drizzling); ½ cup popcorn kernels; ½ cup freshly grated parmesan; 1 tbsp coarse black pepper; 1 tsp salt

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Made with a few simple ingredients, this Black Pepper and Parmesan Popcorn is an easy healthy snack that you will love. This stovetop popcorn is perfect for your next movie night or just as a standalone snack.

There’s nothing better than popcorn. I eat it on average once a day as I own a popcorn maker so it only takes a few quick steps to get that going. However, for those who’ve asked about my popcorn making and toppings without a popcorn maker, you can easily DIY this at home by making popcorn in a Dutch oven or large pot with a lid.

Close up of popcorn with parmesan and black pepper.

When my friend Jan would make us stovetop popcorn, he would add a few pinches of black pepper to it, and oh my goodness was it addictive. Jan definitely was onto something with this black pepper and I’ve been adding just a pinch ever since.

To take things up a notch, I started adding extra parmesan that I’ve had on hand and let me tell you, it’s life-changing. If you haven’t tried this combination, then you have to, ASAP!

Ingredients You’ll Need

Ingredients to make black pepper parmesan popcorn.

olive oil — you’ll need oil to pop the popcorn kernels as well as to get the toppings to stick to the popcorn.
popcorn kernels — I always get a giant tub from Costco.
black pepper — I prefer coarse black pepper for this but you can use what you have on hand.
salt — just a pinch!
parmesan — freshly shaved parmesan is where it’s at. Skip the shelf-stable bottles, as they do not taste as good.

How to Make Stovetop Popcorn

In a large, Dutch oven or large pot over medium heat, add 2 tablespoons of oil and 2 to 3 kernels of popcorn and close the lid.

Wait for the kernels to pop, it’ll take a few minutes. Once popped, add the rest of the kernels into the pan and quickly close the lid. Lower the heat to medium-low heat.
Shake the pot to coat the new kernels with oil. Wait for the popcorn to start popping and shake the pot again as all the unpopped kernels will sink to the bottom of the pot while the popped kernels rise to the top.
Continue cooking until the popping sound slows to about one pop per every few seconds.
Transfer the popcorn into your serving bowl. Don’t let the popcorn sit in the hot pot for long.
Drizzle with some olive oil and toss with salt, pepper, and parmesan.

A bowl of black pepper parmesan popcorn.

Make Ahead Tips

Meal prep: once cooled, store the stovetop popcorn in an airtight container or mason jar for up to 3 days. The longer you wait to eat the popcorn, the less crisp they will become.

Is popcorn healthy?

Stovetop popcorn is a great healthy snack! It’s not loaded with butter or artificial butter. While I love movie theatre popcorn, but it’s not the healthiest option so this stovetop version with only a bit of olive oil is a great alternative.

What’s the best pot for popping popcorn?

A large pot, Dutch oven, or stovetop popper is great for popping popcorn. I recommend using a large vessel so the popped corn doesn’t overflow. I also love using my popcorn maker as it is a hands-off method.

Why is my popcorn chewy?

Your popcorn will be chewy if there’s too much moisture in the pot. The lid I use for my popcorn has a hole for steam to escape. If yours does not, prop the lid slightly open during the cooking process.

How much does popcorn expand?

Half of a cup of unpopped kernels should yield around 8 cups once popped. This is why it’s important to use a large pot!

Recipe Tips

A glass lid is ideal as you can see the popcorn popping.
Feel free to add more or less of each component of the toppings. The measurements are merely a suggestion!
Keeping the heat on medium to medium-low heat keeps the popcorn from burning on the bottom of the pot. If you’ve burnt your popcorn, you can easily clean the pot by simmering baking soda and water. It’ll loosen the burnt bits from the pot.
Shaking the pot will help the popcorn pop evenly.
Don’t wait to season the popcorn. The warmth and olive oil will help the toppings stick better.