Parmesan & Sea Salt Popcorn

April 5, 2016

Parmesan & Seal Salt Popcorn | Rachael Adele

I’m currently in a deep, loving relationship with Homeland. Have you watched it? I know I’m years behind, but Gilmore Girls and Parenthood took me years to get through.

My binge watching sessions were cut short by the boat loads of work, vacation, events, and various obligations over the past few weeks. Life can get in the way of some really important things, you know? This here blog has reluctantly taken the back burner lately. I’ve still been creating content, I just haven’t been posting it. So, I’m here to tell you that stops now with this treat of a recipe.

When life gets crazy, I’m all about super simple, healthy options. I love to cook, but when it’s just little ole me and I’m limited on time, I like quick. Most recipes you find on here will be just that. I’m also not above eating snack foods for a meal. Popcorn is dinner for me 1-2 times a week, #noshame.

Parmesan & Seal Salt Popcorn | Rachael Adele

It just so happens to be one of my greatest skills as well, so prepare your tastebuds, my friends. This recipe is a real winner. If you’ve never cooked stovetop popcorn, you’ve been missing out on one of life’s greatest pleasures. It’s a healthier and more versatile option than the bagged stuff – you literally can add whatever toppings you want. Can you taste the freedom?

I don’t normally measure popcorn toppings, I just taste as I go. But I’ve done my best to be specific so you have the best results. If you’re a stovetop popcorn lover, tell me your favorite kinds in the comments, I’d love to try them! I’m really close to entering the showhole once Homeland ends, so I’d also love to know what your watching right now. Enjoy!

Parmesan & Seal Salt Popcorn | Rachael Adele


2 Tbsp coconut oil
1/3 cup popcorn kernels
2 Tbsp freshly grated parmesan cheese
Handful of Italian parsley
Sea salt to taste

Heat a medium-sized pot with a lid over medium high heat.
Add the coconut oil and let it melt fully, the add in the kernels.
Cover the pot and cook, shaking frequently, for 2-5 minutes or until the popping dies down a bit.
Once it slows to a pop or so every second, remove the pot from heat and take off the lid.
Pour the popcorn into a large bowl. Toss with olive oil, finely chopped parsley, fresh parmesan, and sea salt.


Art director, stylist, lover of all things neutral. Here you'll find a curation of content about my journey of intentionality in personal style, wellness, home decor, and travel.


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