Steampunk Popcorn (from The Steampunk Cookbook)

A bowl of popcorn!Parmesan-Herb Popcorn: A lovely semi-traditional Steampunk food (from our upcoming Steampunk Cookbook!)

Like Popcorn?  Like making your culinary life more interesting in unexpectedly delightful ways?  Then allow us to present you with some Steampunk Popcorn!

You may not know this, but the Victorians often ate popcorn for breakfast. This becomes a little less unusual to modern sensibility when you recognize that at the time, leprechauns were known primarily for extorting gold and milk from semi-honest householders, rather than taking their rightful place within cereal boxes. Lacking dried marshmallows to greet them in the mornings, Victorians instead gobbled up popcorn as if it were, well, popcorn.  

It’s time to level up your popcorn game. This paper bag maneuver will save you money in  the long run, and the lemony-cheesy-herby seasoning blend will have you reaching for more.

Yield: 1 large bowl

Skill Level: 1


1 brown paper lunch bag

3 tablespoons olive oil

3/4 cup popcorn kernels

6 tablespoons butter

2 teaspoons freshly squeezed lemon

zest of 1 lemon

1/2 teaspoon coarsely ground black pepper

2-3 tablespoons of finely grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried tarragon

1/2 teaspoon dried thyme

1/2 teaspoon red pepper flakes

1/3 cup sliced almonds


Pour popcorn kernels into the paper bag, drizzle olive oil on top.

Fold top of bag shut twice, give it a good shake, and microwave until you hear one pop every two seconds.

Watch carefully to ensure it doesn’t burn. (If you have a small microwave, this can be done in batches)

Preheat the oven to 300°F degrees. Line a baking sheet with parchment. Set aside.

Melt the butter in a small frying pan over medium heat. Keep cooking it, stirring occasionally, until it is very slightly golden.

Pour into a bowl and add the lemon juice and zest, the pepper, cheese, salt, and spices. Mix well, and then drizzle over the popcorn in the bowl.

Add the almonds and use your hands to mix the popcorn well, trying to get the butter mixture spread around as best as possible. Taste and add more salt if needed.

Pour the popcorn onto the prepared baking sheet. Bake until the popcorn has dried out slightly and the almonds are toasted, about 6-8 minutes.

Serve warm or room temperature.

*Note: If you make the popcorn in advance, cool it completely before storing it in an airtight container.

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