Sweet And Savory Popcorn With Honey And Parmesan Cheese Recipes

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.

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

Steps:

• Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl.
• Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.

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!

Steps:

• Mix all ingredients and pour over popcorn.
• I like to sprinkle extra cheese over the top of the popcorn.

Steps:

• Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
• Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined.
• Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.