Justin Berger Popcorn

2015-09-02 15.49.48RECIPE #53, DAY #66

ORIGINAL RECIPE: This recipe was handed down to us via word-of-mouth when we were first married. It has been in our recipe binder ever since, and the credit is in the name: our friend, Justin Berger

TIMING: 10 minutes

DIFFICULTY: Depends. If you have a popcorn popper: super easy. If you make yours on the stovetop: more difficult.

TOOLS: An electric popcorn popper and a small sauce pan. Or a stovetop popcorn popper, or a stovetop pan amenable to the task, or even a brown paper bag and a microwave

COOK TYPE: Popper and stovetop

HEALTH: Popcorn is good for you. I don’t need to go all into it here, but it’s the sludge we put on popcorn that makes it a junk food (or hardly a food at all, really). So besides the butter here (which is okay in moderation and can be substituted with your oil of choice), this is a healthy snack option. Also, try not to overdo the salt or cheese.

EXPERIENCE: We were looking at the front end of grocery day and the pantry was bare, bare, bare. But I did have a few handfuls of popcorn kernels and some Parmesan cheese. So my mind went right over our traditional popcorn (which would demand butter or coconut oil, the former which we didn’t have the latter which my daughter dislikes), when an after school snack was in order. Since that wouldn’t work, my mind kept going, right to Justin Berger popcorn, a family favorite.

One handful (brahaha!), and it will be yours as well.

NOTES: As you can tell from above, there is no need to use butter for this recipe. If you want, you can use olive oil or some sort of unobtrusive oil, like safflower, avocado, or walnut. Of course, butter tastes great, but we all chowed down the olive oil version I made last time.

I believe we also have added dried basil to this. Of course, fresh would be great.


  1. Pop a large bowl of popcorn however it is that you pop popcorn. We just feed kernels into our electric popper until we have enough. You can also use some oil on the bottom of a pan, covered and shaking over medium heat until pops are 2-3 seconds apart.
  2. In a small sauce pan, melt 1/2 stick unsalted butter.
  3. Drizzle popcorn with 1/3 butter, 1 pinch cayenne pepper, 1 pinch garlic powder, 1 pinch salt, and 1-2 tablespoons grated Parmesan. Toss. Repeat 2 more times. Taste for salt and seasonings.


Serve with duh, a movie.

*Recipe changed from the original.


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