Log In / Sign Up
HOME
>
RECIPES
>

Parmigiano–Black Pepper Popcorn Recipe

Parmigiano–Black Pepper Popcorn
Difficulty: Easy | Total Time: | Makes: 6 to 8 servings

This tasty iteration of popcorn combines 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 fine salt (a.k.a. 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 story on dorm cooking.

INGREDIENTS
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine salt
  • 1/2 cup popcorn kernels
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil
INSTRUCTIONS
  1. In a small bowl, toss together the cheese, pepper, and salt until well combined.
  2. Using an air popper, pop the corn kernels into a large bowl. Meanwhile, combine the butter and olive oil in a small bowl. As the large bowl begins to fill with popcorn, alternately drizzle the butter–olive oil mixture over the popcorn and sprinkle it with the cheese mixture, occasionally tossing to coat.
  3. When the popcorn stops popping, use your hands to toss everything together and ensure that the ingredients are evenly distributed. Serve immediately.
    Write a review | 10 Reviews
  • Parmigiano–Black Pepper Popcorn Recipe
    5

    GilloD, that's a great idea re: popcorn salt. bushwickgirl from Chowhound gave me a similar recipe for "cacio e pepe" popcorn, and it was excellent. Use a really good, flavorful olive oil for drizzling and a nice, tangy cheese for optimal umami.

  • Parmigiano–Black Pepper Popcorn Recipe
    5

    Can't review this recipe because I didn't make it (don't you hate those reviews where the person changes everything about the recipe and then trashes the recipe!). But it inspired me to sub Sriracha (mixed with the butter and oil) for the black pepper and it's delicious.

  • Parmigiano–Black Pepper Popcorn Recipe
    5

    when I make Parm black pepper PC I do not add salt. And I dress the spices over the PC separately, then hand toss. Parm still sinks to the bowl bottom.

  • Red hot and crumbled feta on popcorn...try it...its BOMB

  • Popcorn salt is available on the internet. I order it when I order various kinds of popcorn (blue, red, etc.).

  • 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

  • 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!

  • 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

  • Defeats the whole concept of popcorn being a low calorie snack.

  • 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.

Share with your friendsX