Parmesan Pepper Popcorn Recipes

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SAVORY PARMESAN POPCORN

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 9



Savory Parmesan Popcorn image

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.

1/2 cup grated Parmesan
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon ground turmeric
1/2 cup popping corn
3 tablespoons unsalted butter, melted
1 tablespoon olive oil

PARMESAN & CHIPOTLE POPCORN

Provided by Ina Garten

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 5



Parmesan & Chipotle Popcorn image

Steps:

  • Microwave the popcorn for 3 to 5 minutes, according to the directions on the package, until the popcorn stops popping. Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan, chile powder, and salt. Toss well and serve hot.

1 bag microwave popcorn, such as Newman's Own Natural
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup finely grated Italian Parmesan cheese
1/2 teaspoon chipotle chile powder
2 teaspoons fleur de sel

PARMESAN PEPPER POPCORN

Categories     Cheese     Cocktail Party     Super Bowl     Thanksgiving     Vegetarian     Quick & Easy     Parmesan     Poker/Game Night     Party     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 5



Parmesan Pepper Popcorn image

Steps:

  • Drizzle oil over hot popcorn in a large bowl and toss to coat, then toss with cheese, pepper, and salt.

2 tablespoons extra-virgin olive oil
About 8 cups hot plain popcorn
1 oz finely grated Parmigiano-Reggiano (1/3 cup)
1/2 teaspoon black pepper
1/4 teaspoon salt

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