Maple Brown Butter Parmesan Popcorn

Can you imagine what it must have been like to have been the person who discovered popcorn? Talk about a magical discovery!

Archaeological evidence suggests that popcorn has been enjoyed for at least 5,000 years, with ancient kernels discovered in Peru and Mexico dating back millennia. The science behind popcorn lies in its unique kernel structure, with each kernel containing a small amount of water stored in a circle of soft starch, surrounded by a hard outer shell. When heated to around 400°F, the water turns to steam, builds pressure, and eventually causes the kernel to explode inside-out, creating the fluffy white treat we know and love.

Today, January 19th, is National Popcorn Day, a day to celebrate one of humanity's oldest and most beloved snacks. Today's recipe is a sophisticated twist on classic popcorn that combines the nutty richness of brown butter with the sweetness of maple syrup and the sharp bite of Parmesan cheese, creating a gourmet snack worthy of any National Popcorn Day celebration. Enjoy!

Maple Brown Butter Parmesan Popcorn

Ingredients:

½ cup popcorn kernels

3 tablespoons coconut oil or vegetable oil

4 tablespoons unsalted butter

2 tablespoons pure maple syrup

½ cup freshly grated Parmesan cheese

½ teaspoon smoked paprika

¼ teaspoon garlic powder

Freshly cracked black pepper to taste

Instructions:

Pop the corn: Heat oil in a large pot with a lid over medium-high heat. Add 3 kernels and wait for them to pop. Once they do, add the remaining kernels, cover, and shake the pot occasionally until popping slows to about 2-3 seconds between pops.

Make brown butter: While popcorn is popping, melt butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma (about 3-4 minutes). Remove from heat and immediately whisk in maple syrup.

Season and toss: Transfer popped corn to a large bowl. Drizzle the maple brown butter mixture over the popcorn and toss thoroughly. Sprinkle with Parmesan cheese, sea salt, smoked paprika, and garlic powder. Toss again until evenly coated.

Finish and serve: Add freshly cracked black pepper to taste and give one final toss. Serve immediately while warm and crispy.