Pizza Popcorn
With savory tomato butter, Italian herbs and grated Parm, this pizza popcorn is the perfect snack for pizza lovers.
- 2-1/2 quarts popped popcorn
- 1/3 cup butter
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt
- Grated Parmesan cheese, optional
- Preheat the oven to 350°F. In a small saucepan, melt the butter over low heat. Stir in the tomato paste, Italian seasoning and garlic salt until the mixture is smooth.
- Place the popped popcorn in an ungreased 13x9-inch baking pan. Pour the seasoned butter over the popcorn and toss until evenly it's coated. Bake the popcorn, uncovered, for 15 minutes, tossing it halfway through. Editor’s Tip: Spread the popcorn into a single layer so it crisps evenly. If your pan feels crowded, divide the popcorn between two baking pans.
- Remove the popcorn from the oven and sprinkle it with grated Parmesan while it’s still warm. Toss it once more before serving it.
Got a few tablespoons of tomato paste hanging out in the fridge? Turn those leftovers into pizza popcorn! This flavored popcorn recipe transforms just a little bit of tomato paste into a savory tomato butter that brings garlicky, herby flavor to plain popcorn—just like your favorite pie.
A quick bake helps the coating crisp onto the popcorn, then a shower of Parmesan finishes things off. It’s perfect for movie night, game day, after-school munching or anytime you’re craving a pizza-inspired snack.
- Popcorn: You’ll need 2-1/2 quarts (10 cups) of popped popcorn for this recipe. Freshly popped popcorn has the best flavor, but bagged popcorn works in a pinch. Just choose plain, unflavored popcorn—the buttery kind is better saved for another snack since you’ll be coating it with a pizza-inspired butter mixture. Use an air popper, try our microwave bag trick, or pop it on the stovetop with a bit of oil.
- Butter: Unsalted butter gives you more control over the seasoning, since the recipe also calls for salt and garlic salt. Cut the butter into cubes so it melts quickly and evenly. If salted butter is all you have, just go a little lighter on the added salt.
- Tomato paste: This is a great recipe for using up that little bit of tomato paste left in the fridge. I like buying tomato paste in tubes so I can squeeze out exactly what I need and keep the rest refrigerated for another recipe.
- Italian seasoning: This handy spice blend brings all those classic pizza-shop herbs to the popcorn. Find it in the spice aisle, or mix up your own homemade Italian seasoning with dried herbs you already have on hand.
- Garlic salt: Garlic salt is simply garlic powder blended with salt, so it adds both seasoning and garlicky flavor in one step. No garlic salt? Use garlic powder and add a little extra salt to taste.
- Parmesan cheese: Use finely grated Parmesan rather than shredded cheese. The fine texture melts and clings to the warm popcorn, giving you cheesy flavor in every bite.
Place the popped popcorn in an ungreased 13×9-inch baking pan. Pour the seasoned butter over the popcorn and toss until evenly it’s coated. Bake the popcorn, uncovered, for 15 minutes, tossing it halfway through.
Editor’s Tip: Spread the popcorn into a single layer so it crisps evenly. If your pan feels crowded, divide the popcorn between two baking pans.
