Parmigiano–Black Pepper Popcorn
TIME/SERVINGS
Total: 10 mins
Active: 5 mins
Makes: 6 to 8 servings
By Regan Burns
This tasty iteration of popcorn is a hit, combining the flavors of tangy Parmigiano-Reggiano cheese and aromatic extra-virgin olive oil with just the right amount of black pepper bite. We recommend serving it alongside Black Sesame and Mustard Popcorn and Spicy Cinnamon-Sugar Popcorn for a gourmet treat.
What to buy: Be sure to use real Parmigiano-Reggiano and freshly ground black pepper, and don’t skimp on the quality of your extra-virgin olive oil!
We found that regular table salt works best on popcorn, because its fine grain adheres better to each kernel.
Special equipment: We tested this recipe with popcorn made in an air popper, which produced stellar results.
This recipe was featured as part of our dorm cooking story.
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon table salt
- 1/2 cup popcorn kernels
- 3 tablespoons unsalted butter, melted (preferably clarified)
- 1 tablespoon best-quality extra-virgin olive oil
- In a small bowl, toss together cheese, pepper, and salt until well combined.
- Using an air popper, pop corn kernels into a large bowl. While corn pops, combine butter and olive oil in a small bowl; stir well. As the large bowl begins to fill, alternately drizzle olive oil over popcorn and sprinkle with cheese mixture, occasionally tossing to coat.
- When popcorn stops popping, use your hands to toss everything together and ensure ingredients are evenly distributed. Serve immediately.
COMMENTS | ADD YOUR OWN
A good tip for homemade popcorn: My wife and I keep around a shaker of what I've dubbed "Micro-salt". Run some salt through a food processor and keep it on hand. It'll adhere better and you won't end up with tasteless popcorn and a pile of salt at the bottom of the bowl.
Defeats the whole concept of popcorn being a low calorie snack.
I just made this and am eating it now.. YUMMY! Except it would have been better if I dug out the air popper... I used the stove-top. Thanks:-D
There are many great combinations that "spice up" our popcorn nights! Our favorite is nutritional yeast powder (which tastes really cheesy) tossed with a few sprinkles of soy sauce. We use a stove-top pan; the type with the crank in the handle that rotates an inner scraper. The best oil we've found is coconut oil and we often add a teaspoon or so or butter extract to the cooking oil.
Um... excuse me... I have to go make some now!
Made both this and the Black Sesame/Mustard popcorn the other night. My preference was the Black Sesame. This one was too salty for my tastes.
In lieu of salt or other seasoning, I sometimes like a light dusting of Adobo