Before bed snacking was a tradition my mother carried over from her childhood. I’ll admit some late nights or even afternoons call for a little something to take the edge off, especially if dinnertime was off schedule. Popcorn was my mom’s go-to treat, she even had a special saucepan for the occasion. Light, airy with a touch butter and salty Parmesan, this recipe is all hers.
Over medium-high heat, warm a large saucepan.
Add grapeseed oil, swirling to thinly coat bottom.
Add corn, shaking pan to distribute evenly.
Cover and cook for 3 minutes, until corn begins to pop.
Remove from heat, until silenced.
Transfer popped corn to a large bowl.
Add butter to still-warm saucepan, stirring, until melted.
Pour melted butter over popped corn.
Add Parmesan, tossing, until well-combined.