Best Black Pepper And Parm Cheesy Popcorn Recipes
BLACK PEPPER AND PARM CHEESY POPCORN
If you love black pepper you will love this! If you wish, you may use less, to taste. Adapted from Rachael Ray's Big Orange Book cookbook. Enjoy!
Provided by Sharon123
Categories Lunch/Snacks
Time 13m
Yield 2 quarts popped corn
Number Of Ingredients 5
Steps:
- Combine the popcorn and oil in a large kettle or pot with a tight fitting lid and place over medium high heat. when the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. This is also good with a little nutritional yeast added. Yum!
SAVORY PARMESAN POPCORN
Provided by Geoffrey Zakarian
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the Parmesan, garlic salt, paprika, pepper, salt and turmeric in a small bowl. Combine the popping corn and melted butter in a large pot. Cover and cook over medium heat, shaking the pot with increasing frequency as the popping increases. Continue until the popping is reduced to a couple of seconds between pops, then remove from the heat and transfer the popcorn to a large brown bag. Drizzle the popcorn with the olive oil and sprinkle about 3 tablespoons of the seasoning into the bag. Shake up the popcorn. Sprinkle with additional seasoning to taste and serve warm.
VEGAN 'CHEESY' POPCORN
Using more oil than popcorn kernels - a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles - gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth.
Provided by Melissa Clark
Categories snack, finger foods
Time 20m
Yield About 12 cups
Number Of Ingredients 7
Steps:
- In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).
- Cook, shaking occasionally, until popping stops.
- Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 1 gram, TransFat 0 grams
EASY CHEESY POPCORN
Anyone want popcorn? For those of you who love popcorn but find most of the store-bought types aren't cheesy enough, just use this recipe! Easy to make, but delicious, too!
Provided by animal_luver
Categories Lunch/Snacks
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Pop the popcorn. It can be any brand, just as long as it's plain buttered, and not anything fancy like kettle popcorn or extra cheesy popcorn.
- When the popcorn is ready, carefully take it out of the microwave and pour it into a bowl. Spray the spray butter onto the popcorn, then shake and repeat.
- After you've sprayed the butter on - after shaking the bowl, spraying on, and repeating - sprinkle the cheese popcorn seasoning onto the popcorn. Then shake and repeat again.
- If the cheese isn't sticking, repeat the shaking and spraying step.
- Enjoy! You can also use Parmesan cheese, powdered salad dressing mix, etc. Experiment with your flavors! Just remember the spray butter.
Nutrition Facts : Calories 181, Fat 2.1, SaturatedFat 0.3, Sodium 3.7, Carbohydrate 36.4, Fiber 6.8, Sugar 0.4, Protein 6
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