This is one of the quickest snacks around. And with such a high tastiness to ease ratio, there's really no reason you shouldn't give this recipe a shot. In a pinch — albeit a desperate one — I've even called this dinner.
You make this popcorn almost as you would kettle corn. Throwing cheese (instead of sugar) into the pot as the popcorn is popping coats the kernels with cheese as they open. And that's the trick. While I've seen popcorn made to completion and then sprinkled with cheese, this method makes for a bit more cheesiness. The best parts are the clumps bound together by pockets of melted cheese.
Since parmesan doesn't melt in the same fashion as other cheeses-- like cheddar or gruyere, for example-- you won't have to face any burning cheese in the pot. You'll just enjoy a bit of that toasted cheese quality, almost reminiscent of when cheese hits the skillet as it oozes out of a grilled cheese sandwich. (Another quality dinner choice.)
1 1/3 cups finely grated Parmigiano Reggiano, lightly packed
1/4 teaspoon cayenne, or more to taste
coarse salt
2 tablespoons olive oil
1/3 cup popcorn kernels
1/4 teaspoon cayenne, or more to taste
coarse salt
In a medium bowl, combine cheese, cayenne, and 1/2 teaspoon salt. Set aside.
In a large, heavy pot with a snug-fitting lid, heat the olive oil over medium high heat. Add the popcorn kernels and cover the pot, shaking occasionally, until popcorn begins to pop, about 4 minutes. Once popping commences at a steady rate (about 20 seconds after the first pop or two), carefully open the lid and sprinkle in 1/3 cup of cheese mixture. Shake the pot vigorously to distribute. Repeat this sprinkling process two more times throughout popping in order to get every kernel equally coated with cheese. Transfer popcorn to bowl and sprinkle remaining 1/3 cup cheese mixture on top. Lightly toss, season with additional salt and cayenne, and serve.
Nora Singley is an avid lover of cheese, and for some time she was a cheesemonger and the Director of Education at Murray's Cheese Shop in New York City, where she continues to teach cheese classes for the public. She is currently an Assistant TV Chef and food stylist on The Martha Stewart Show.
Related: Popcorn Popping Tip: Start with Just Three Kernels
(Images: Nora Singley)
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Am I really reading this right? The proportions are crazy! almost 3 cups f cheese for a third of a cup of kernels? Damn. While this sounds yummy, I think it turns this inexpensive snack into a prohibitively expensive hors d'oeuvre. There's about $15's worth of parmesan in there.
My all-time-favorite popcorn recipe includes a sprinkling of soy sauce, red pepper flakes, fresh ground black pepper and a healthy dose of nutritional yeast. Great cheesy flavor, without the heavy dairy coma post-nosh.
Surely that is a typo in the ingredients list?
Genious! Popcorn is a weekly snack in our house and bacon fat, smoked paprika, furikake and gomasaio (sp?) are all additions we've tried and loved. Never thought of doing this during the popping process. We are so trying this. Thank you!
The recipe clearly says 1-1/3 c. How is that close to 3c. of cheese?
The recipes sounds awesome; gotta try it soon.
I love flavored popcorn. Here are three of my favorite toppings: http://domesstic.com/eat/homemade-popcorn-toppings/
I love tossing my popcorn with hot chili powder and/or grating smoked cheese over it. it makes a great dinner when hubby isn't home.
@aychihuahua When it was first posted earlier on the recipe stated it need 2 x 1 1/3 cups of parmesan. That totalled up to 2 2/3 cups.
Popcorn makes a great meal, especially coupled with fresh apple slices and a sharp cheddar cheese (if you're having plain buttered popcorn). All the flavors go very well together.
I admit to liking freshly popped popcorn with some harissa sprinkled over the top - no fat (especially if you pop in the microwave) and no salt but plenty of spicy goodness.
For a salty/sweet treat throw in some miniature marshmallows right when the popcorn is done and still hot. The marshmallows get warm and gooey and it's really delicious!
I love nutritional yeast as a substitute for parm!
How does one succeed in opening the lid while popping popcorn? When I open my lid (usually a few seconds after my last perceived pop), a stray kernel or two usually surprises me and popcorn ends up all over my kitchen!
i tried this recipe for a new years eve party and it was TERRIBLE. i'm a pretty seasoned cook and can usually make anything work, but this was a disaster from the word go: the proportions were off, the popcorn ceased to pop as the cheese was added, and even re-starting the recipe 3 times from the beginning and applying different techniques left us with moist, oversalted, unevenly-cheesed bunk. i'm sorry i spent the money buy the ingredients!
Always a fan of new cheesy popcorn recipes. Thanks for the post.
Ben
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