7 tablespoons butter, sliced
1/2 cup popcorn kernels
1/2 cup finely grated Parmesan Reggiano
2 teaspoon garlic powder
Pinch of salt
1. Place a small skillet or small saucepan over medium heat. Add the butter and cook until melted. When the butter melts, it'll begin to foam up. Keep your eye on the butter when it reaches this point, as you'll begin to see brown specks begin to appear at the bottom of the skillet or pan. Turn off the heat and stir. The butter is ready when it's a light golden brown color, similar to that of caramel. Transfer to a ramekin and set aside while you pop the popcorn.
2. Heat a teaspoon of olive oil or vegetable oil in a medium skillet placed over medium heat. When oil is hot, add the popcorn kernels and cover with a lid. Once you begin to hear the kernels begin to pop, shake the pan every minutes until all the kernels are popped. Transfer the popcorn to large baking sheet. In two batches add the brown butter, tossing in-between batches. Sprinkle evenly with the Parmesan and garlic powder. At this point add a pinch of salt if you think it needs it (some Parmesans are saltier than others). Serve right away.
Yields 8 cups (4 servings)