Parmigiano–Black Pepper Popcorn Recipe
By
Regan Burns
Difficulty: Easy |
Total Time:
10 mins
|
Active Time:
|
Makes:
6 to 8 servings
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.
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
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......+READ
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!-COLLAPSE
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.