RECIPE: Make Parmesan Popcorn

November 28, 2012 at 12:13 pm · Filed under Cheese-Yogurt-Dairy, Recipes, Snacks

Asiago cheese and Parmigiano Reggiano (products made outside the official P.D.O. area in Italy are called Parmesan) are versatile and delicious cheeses that can pop use it pop up everywhere—including on gourmet popcorn.

Regular old cheese popcorn is seasoned with Cheddar or Parmesan cheese powder, made by removing the moisture from the cheese.

But you can use Adapted from a recipe by Giada de Laurentiis for the Asiago P.D.O. Cheese Consortium.

RECIPE: PARMESAN POPCORN WITH HERBES DE PROVENCE

Ingredients

6 tablespoons (3/4 stick) unsalted butter, at room temperature

2 large cloves garlic, crushed

Use popcorn as a soup or salad garnish. Recipe and photo courtesy BettyCrocker.com.

1/3 cup finely grated aged Asiago or Parmesan cheese (the difference between Asiago, Parmesan and other Italian grating cheeses)

1-1/2 teaspoons dried herbes de Provence, crumbled

1/4 cup vegetable or peanut oil

1/2 cup popcorn kernels

1-1/2 teaspoons kosher salt

Preparation

1. COMBINE the butter, garlic and herbes de Provence in a small saucepan. Cook over medium-low heat until the butter melts. Remove the saucepan from the heat and let stand while making the popcorn.

2. COMBINE the oil and popcorn in a heavy large pot. Cover and cook over medium-high heat until almost all the kernels pop. Transfer the popcorn to a large bowl.

3. REMOVE the garlic cloves from the butter and discard, if desired.

4. ADD the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately.