One-Burner Skillet Garlic-Parmesan Stovetop Popcorn Clusters with Rosemary
Set a lidded pot over a medium camp stove burner, toast the kernels in oil until they start popping, then shake until the popping slows to 2 seconds apart. Toss the popcorn with melted garlic butter, grated Parmesan and rosemary, then stir in a quick sticky honey drizzle if you want clusters. Start to finish takes about 15 minutes.
Popcorn is the easiest snack you can make on a single burner. This version skips the packet and uses a regular pot with a lid. You get a big bowl of crisp, salty, garlicky popcorn in minutes.
The twist is a little honey and butter drizzle that turns some of the popcorn into clusters. Parmesan and dried rosemary cling to it. It's a good snack for sitting around the fire while dinner cooks, and it takes one pot and one spoon to clean up.
One-Burner Skillet Garlic-Parmesan Stovetop Popcorn Clusters with Rosemary
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium flame
- Pack weight
- 1.5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler optional
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- 4-quart pot with a tight lid
- single-burner camp stove
- large bowl
- small cup
- spoon
- pot holder or glove
Steps
-
Prep the toppings
Mince the garlic and crush the rosemary. Mix the Parmesan, rosemary, salt and pepper in a small cup so it's ready to dump.
-
Test the oil
Add the oil and 3 kernels to a 4-quart lidded pot over medium heat. Cover and wait until all 3 pop.
-
Add the kernels
Pour in the rest of the popcorn and put the lid back on. Pull the pot off the heat for 30 seconds, then return it to the flame.
-
Shake while popping
Hold the lid on and shake the pot gently every few seconds. Crack the lid slightly to let steam out. When pops are about 2 seconds apart, take the pot off the heat.
-
Empty the pot
Pour the popcorn into a large bowl or pot lid. Pick out any unpopped kernels, which are hard on teeth.
-
Make garlic butter
Put the empty pot back on low heat and add the butter and garlic. Cook for 1 minute until fragrant, but do not let the garlic brown. Stir in the honey and take the pot off the heat.
-
Toss and season
Drizzle the garlic butter over the popcorn a little at a time, stirring with a spoon. Sprinkle on the Parmesan mix and toss until coated.
-
Rest and serve
Let the popcorn sit for 2 minutes so the honey butter sets into small clusters. Taste, add salt if needed, and eat while warm.
Trail Notes
Measure the kernels, Parmesan and rosemary into small bags before you leave. Keep the butter in the cooler and the honey in a small squeeze bottle.
Mix the Parmesan, rosemary, salt and pepper at home in a jar. At camp, the whole recipe takes only a couple of minutes of hands-on work.
Skip the Parmesan and use nutritional yeast for a dairy-free version, and swap the butter for olive oil. Add a pinch of smoked paprika or chili flakes for heat.
Pick up every stray kernel and crumb, since wildlife will find them. Wipe the pot with a paper towel and wash it at least 200 feet from water sources, then scatter strained gray water.
Campers ask
Can you make popcorn on a camp stove?
Yes. Use a heavy pot with a tight lid over medium heat and shake it as the kernels pop. Take it off the heat when the pops are about 2 seconds apart.
How do you keep popcorn from burning on a camp stove?
Use medium heat, not high, and keep the pot moving by shaking it. Pull it off the burner as soon as popping slows down.
How do you get seasoning to stick to popcorn?
Toss the popcorn with melted butter first, then add the dry seasonings while it's still warm. The honey in this recipe helps the cheese and herbs stick.
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