Cheesy Parmesan Popcorn Recipes
PARMESAN POPCORN
-Pat Ross, Dearborn, Michigan
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 1-2 servings.
Number Of Ingredients 6
Steps:
- Place popcorn in an 8-in. square baking dish. Bake at 350° for 5 minutes or until heated through. Combine the Parmesan cheese, butter, paprika and hot pepper sauce. Pour over popcorn; toss to coat. Sprinkle with salt. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 19g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 699mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
CHEESY PARMESAN POPCORN
Add a pop of parmesan to your popcorn with this Cheesy Parmesan Popcorn recipe from My Food and Family. This popcorn is easy to make for your next movie night.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 10m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Toss popcorn with butter and cheese in large bowl.
- Add pretzels and nuts; mix lightly.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PARMESAN-PAPRIKA POPCORN
Provided by Ellie Krieger
Time 10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Mix the parmesan, paprika, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Heat the canola oil and 3 popcorn kernels in a medium saucepan over medium-high heat. When 1 or 2 of the kernels pop, reduce the heat to medium and add the remaining kernels. Cover and cook, shaking the pan occasionally, until the popping subsides, about 2 minutes.
- Transfer the popcorn to a large bowl, sprinkle with the parmesan mixture and toss.
Nutrition Facts : Calories 101 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 226 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 0 grams
CHEESY CHILI POPCORN
Great snacking popcorn...cheese flavor with a burst of garlic. Store in an airtight container at room temperature for 3 days at most.
Provided by jessmomof3
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Place popcorn in a bowl, preferably one with a lid. Pour melted butter over popcorn, shaking and tossing until popcorn is coated. Add Parmesan cheese, garlic powder, and chili powder. Toss again.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 5.9 g, Cholesterol 8.7 mg, Fat 8.1 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 2.8 g, Sodium 159.6 mg, Sugar 0.3 g
CHEESY POPCORN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Sprinkle cheese evenly over hot corn. Serve.
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- Set a large pot over medium high heat. Add the oil and salt. Once oil is hot add the kernels. Cover pot with lid. Wearing heatproof gloves or hot pads, carefully shake the pot so that the kernels do not burn.
- When the popcorn has finished popping remove from heat. Transfer the popcorn to a serving bowl. Drizzle butter overtop and sprinkle cheese on the popcorn. Toss to coat. Season with salt & pepper.
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- Add 2 tablespoons of oil in a heavy bottomed pot with a lid. Tilt the pan back and forh to make sure the oil is distributed across the pan. Place over medium-high heat and add 2 popcorn kernels. When these kernels pop, the oil is hot enough. Use a slotted spoon to remove the popcorn.
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- Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape.
- Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl.
- If the butter isn’t melted yet, add the butter into the still hot pot and melt. Drizzle over the popcorn and season with cheese, salt, and pepper, tossing occasionally as you butter and season the popcorn.
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- Process the cheddar cheese powder, "parmesan" cheese powder, nutritional yeast, buttermilk powder, and kosher salt in a food processor to a fine, granular powder.
- Place the oil and popcorn kernels in a large, 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
- Place the bowl over medium heat and shake constantly using a pair of tongs or kitchen towels to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
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5/5 (1)Total Time 8 mins
- 1. Using a fine rasp grater, grate the Parmesan over two sheet pans, forming a thin layer of cheese on each one. Leave the pans out on the counter at room temperature for at least 30 minutes or up to 4 hours to let the cheese dry and become almost slightly crispy.
- 2. In a medium heavy-bottomed pot with a tight-fitting lid, heat the oil over medium heat. Add the popcorn kernels to the hot oil and place the lid on the pot. Cook, shaking the pot slightly from time to time, until the popcorn begins to pop, 2-3 minutes. Once the popping is steady, remove the pot from the heat to allow the popcorn to finish popping without scorching and burning.
- 3. Gradually transfer the popcorn to a large bowl, salting it and drizzling it with the truffle oil as you pour it into the bowl. Use a large serving spoon to toss the popcorn while seasoning it with the cheese. Serve immediately.
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