Best Roman Popcorn Recipes

PIZZA POPCORN

Steps:

• In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.
• Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes.
• Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve.

SAVORY PARMESAN POPCORN

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.

REAL POPCORN

Steps:

• Put the oil in the bottom of a large, deep saucepan (6 quarts or so) with a cover; turn the heat to medium. Add 3 kernels of corn and cover.
• When the kernels pop, remove the cover and add the remaining corn. Cover and shake the pot, holding the lid on as you do so. Cook, shaking the pot occasionally, until there are a few seconds between popping sounds (a few unpopped kernels are inevitable). Meanwhile, melt the butter (here's where the microwave comes in handy) if you're using it.
• Turn the popcorn into a large bowl; drizzle with the butter and sprinkle with salt; toss and serve.