RECIPE: Parmesan Popcorn, Jalapeño Popcorn | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Parmesan Popcorn, Jalapeño Popcorn – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Parmesan Popcorn, Jalapeño Popcorn

Following up on our “Diet Oscars” menu, here’s a recipe for flavored popcorn. In addition to movie-watching (or movie award show-watching), gourmet popcorn goes well with cocktails, wine and beer.

Don’t like cheese or rosemary? Head to Popcorn.org, the website of the The Popcorn Board, for scores of flavored popcorn recipes.

The recipes yield four quarts of flavored popcorn: 16 one-cup servings (or for our family, four one-quart servings).

We made these recipes with imported Parmigiano-Reggiano cheese because we love the superior flavor; but you can use domestic Parmesan. You’ll get better flavor if you grate it freshly, rather than buy pre-grated (and please, nothing from a can!). Here’s the difference between the imported and domestic versions.

 

rosemary-parmigiano-popcorn-230
Brighten up cheese popcorn with some rosemary. Photo courtesy Popcorn.org.

 
RECIPE: ROSEMARY & PARMIGIANO-REGGIANO POPCORN

Ingredients For 4 Quarts

  • 4 quarts popped popcorn
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 teaspoons finely crushed rosemary (fresh or jarred)
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon garlic salt (or substitute sea salt)
  • 1/8 teaspoon white pepper, optional
  •  
    Preparation

    1. PLACE popcorn in a large serving bowl.

    2. MIX butter, olive oil and rosemary together in a small bowl; microwave 20 seconds to melt butter. Stir butter mixture and pour over popcorn; toss. Sprinkle cheese, garlic salt and pepper over popcorn.

    3. TOSS again and serve.

     

    cheesy-jalapeno-popcorn-recipe-230
    Kick up the cheese popcorn with jalapeño.
    Photo courtesy Popcorn.org.
      RECIPE: JALAPEÑO CHEESE POPCORN

    Ingredients For 16 One-Cup Servings

  • 4 quarts popped popcorn
  • 2-3 teaspoons jalapeño green hot sauce or more to taste (you can substitute whatever hot sauce you have)
  • 1/4 cup grated Parmesan cheese (substitute cheese with brewer’s yeast for a low fat alternative)
  • 1 teaspoon garlic salt
  •  
    Preparation

    1. PLACE popcorn in a large serving bowl. Sprinkle popcorn with hot sauce, Parmesan cheese and garlic salt.

    2. TOSS and serve immediately.

     
    AND IT’S GOOD FOR YOU!

    It’s a pleasant surprise: home-popped popcorn is one of the healthiest snacks you can enjoy.

    It’s full of polyphenols, antioxidants that help to neutralize the free radicals that contribute to aging. In fact, popcorn has one of the highest levels of polyphenols of any plant food.

    It’s also a whole grain, packed with fiber. If you use just a little butter or cheese, you’re adding a bit of cholesterol; but it’s just as easy to skip the cheese, use olive oil, and pile on lots of herbs and spices.

    Note that prepackaged, store-bought microwave popcorn is less good for you, made with chemicals and synthetics for flavoring and coloring.

    So pop it yourself—it’s easy enough! You can also make the following recipe without oil; but the amount we use is neglible. For an interesting twist, experiment with other oils you may have on hand: nut oils, sesame oil, etc.
     
    RECIPE: EASY MICROWAVE POPCORN

    Ingredients For 3 Cups

  • 1/2 cup popcorn kernels
  • 1 teaspoon vegetable oil
  • Brown paper lunch bag
  • 1/2 teaspoon salt, or to taste
  •  
    Preparation

    1. COMBINE the popcorn and oil in a bowl and mix to coat. Add to bag and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.

    2. MICROWAVE on full power for 2-1/2 to 3 minutes, listening until you hear pauses of 2-3 seconds between pops and remove the bag from the microwave. (Even tough there may be some unpopped kernels, to continue cooking risks burning the popped kernels.)

    3. OPEN the bag carefully, releasing the hot steam; then pour into a serving bowl.

      




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