I love popcorn. Who doesn’t? Oh, another thing I love is cheese, so when my eyes fell upon a recipe for parmigiano-black pepper popcorn it seemed like a match made in heaven.
Aaron and I got to work shredding cheese, grinding pepper and popping corn. Ok, so it takes a little more time than pushing a buttons on a microwave, but come on.. it cheese and popcorn which is bound to equal delicious! We made the mistake of making the whole recipe, which was way, way too much, but oh how tasty it turned out. The addition of olive oil really adds a nice flavor to the popcorn, as does the little bits of black pepper. It’s a great way to add a little pizazz to your popcorn and would be a lovely snack for a new year’s party.
Parmigiano Black Pepper Popcorn
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.
* I cooked my popcorn on the stovetop. It still turned out delicious.