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1
In a Ziplock Bag, heat your garlic butter and ingredients listed in that section.
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2
Leave bag unzipped and watch bag very closely while in the microwave.
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3
The bag WILL melt.
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4
Just heat butter enough to melt it.
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5
Once melted, zip up bag, lightly massage butter and let sit on the counter for a few minutes to allow the garlic to infuse into the butter.
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6
Heat the oil and garlic powder on high heat in a large pot with lid.
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7
Add raw corn kernels, mix and place lid on top.
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Cook / shake vigorously for 1 minute +.
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Or, until all kernels are fully popped but, not burnt.
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10
If using microwavable bags, cook to manufactures specifications.
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11
But, watch, listen and smell closely.
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12
Microwavable popcorn burns VERY easily.
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13
Massage garlic butter bag again and snip a [very slight] opening in the corner of the bag.
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14
Just big enough that any minced garlic can freely exit it and the butter sauce only drizzles.
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15
Evenly drizzle garlic butter over popcorn and sprinkle powdered parmesean cheese over the damp surfaces.
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16
You don't want your popcorn saturated.
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Just lightly coated.
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18
I use a high quality, lightly powdered Parmesan from our local pizzeria.
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19
Salt with a fine popcorn salt [like McDonald's salt] if desired as well.
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Mix up popcorn.
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21
Repeat again, then, as you desire.
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22
Unless you own a very fine cheese grader - like Olive Garden uses -don't use fresh grated parmesean.
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23
It'll only fall to the bottom of your bowl and you won't taste it at all.
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24
Sprinkled Rosemary goes well with this recipe as well.
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25
Enjoy!
