SWEET AND SAVORY POPCORN
Provided by Patricia Heaton
Time 25m
Yield 30 cups
Number Of Ingredients 11
Steps:
- Put the oil in a large pot and add the popcorn kernels. Cover the pot with a tight-fitting lid and heat over medium heat. Once the popping starts, shake the pot occasionally until the popping subsides. Transfer the popcorn to 2 large bowls, divide the melted butter between them and toss to coat.
- For the Parmesan herb popcorn: Combine the Parmesan, Italian seasoning, red pepper flakes and a sprinkle of seasoned salt in a small bowl. Sprinkle on top of 1 of the bowls of buttered popcorn and toss to coat. Makes: 15 cups
- For the cinnamon sugar popcorn: Combine the sugar, cinnamon and salt in a small bowl. Sprinkle over the second bowl of buttered popcorn and toss to coat. Drizzle over the caramel syrup. Makes: 15 cups
SWEET AND SAVORY POPCORN WITH HONEY AND PARMESAN CHEESE
Make and share this Sweet and Savory Popcorn With Honey and Parmesan Cheese recipe from Food.com.
Provided by thepurpleturtle
Categories Savory
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Prepare microwave popcorn according to package directions.
- Combine honey, chili powder, cayenne and salt in a small microwaveable container and microwave on high for 15 seconds.
- Pour honey mixture over popcorn and sprinkle with parmesan cheese.
- Enjoy!
SWEET AND SAVORY POPCORN
Number Of Ingredients 7
Steps:
- Put popcorn, oil and salt in a large kettle. Cover and cook over medium heat. When corn starts popping, shake the pot back and forth. As soon as popping slows, remove from heat and add sesame seeds. Sprinkle with five-spice powder and sugar onto popcorn.
POPCORN TOPPING: MISO CARAMEL (SWEET AND SAVORY)
Provided by Food Network
Yield about 1/2 cup topping
Number Of Ingredients 4
Steps:
- Combine all ingredients in a spice grinder and grind until finely ground.
- To Mix:
- Toss 16 cups freshly popped popcorn with 1/2 cup unsalted melted butter. Season liberally with fine sea salt. Toss to coat with 1/3 cup of miso caramel topping.
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