Hickory And Gorgonzola Popcorn Recipes

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HICKORY AND GORGONZOLA POPCORN



Hickory and Gorgonzola Popcorn image

Provided by Damaris Phillips

Time 10m

Yield 10 to 12 cups

Number Of Ingredients 7

1/4 cup canola oil
2/3 cup popcorn kernels
4 tablespoons unsalted butter
2 tablespoons Gorgonzola powder (See Cook's Note)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hickory smoke powder (See Cook's Note)

Steps:

  • Put the oil and 3 popcorn kernels in a 6-quart saucepan. Cover and cook over medium-high heat until the kernels pop. Add the remaining kernels, cover, and remove from the heat for 30 seconds. Return the pan to the heat; within a minute you should hear the kernels start to pop. Cook, gently shaking the pan occasionally, until the popping sound slows down, about 2 minutes. Towards the end of popping, lift up the lid slightly to let out the steam to help keep the popcorn crisp. Wait 5 seconds and pour the popcorn into a large paper bag.
  • Melt the butter in the popcorn saucepan and drizzle it over the popcorn. Shake the bag, then add the gorgonzola powder, salt, pepper and hickory smoke powder. Shake the bag once more to coat all the kernels.

POPCORN WITH HERBS DE PROVENCE AND ASIAGO CHEESE



Popcorn with Herbs de Provence and Asiago Cheese image

Provided by Giada De Laurentiis

Time 15m

Yield About 8 cups

Number Of Ingredients 7

6 tablespoons (3/4 stick) unsalted butter, at room temperature
2 large cloves garlic, crushed
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
1/3 cup finely grated Asiago

Steps:

  • 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.
  • 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.
  • Remove the garlic cloves from the butter and discard, if desired.
  • Add the salt, cheese and butter mixture to the popcorn. Toss until the popcorn is coated. Serve immediately.

PIZZA POPCORN



Pizza Popcorn image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, at room temperature
1/4 cup sun-dried tomatoes in oil, drained well
1 clove garlic, smashed
1/3 cup popcorn kernels
1 tablespoon grapeseed oil
2 tablespoons grated Parmigiano-Reggiano
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt

Steps:

  • In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.
  • Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes.
  • Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve.

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