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Recipe Detail Page
Parmigiano Reggiano Butter Popcorn
Winter 2009
For a night where celebrities dress with designer names and bask in the luxury of all things expensive, including good old Oscar himself, only the finest ingredients could create buttery rich popcorn as good as this.
Yields 8 cups (2 L)
2 tbsp (25 mL) canola oil
½ cup (125 mL) popcorn kernels
½ cup (125 mL) butter
¼ cup (50 mL) freshly grated Parmigiano Reggiano cheese
Pinch kosher salt
Pinch freshly ground black pepper
1. Heat oil over medium heat in large pot. Add kernels and shake pot to coat kernels. Cover with lid and cook, swirling pot occasionally until popping begins.
2. Slightly skew lid to create a small steam vent and cook, swirling pot for about 4 minutes or until popping begins to slow down. Remove from heat and let stand covered until all popping stops. Remove lid and place in large bowl.
3. In a small saucepan, melt butter over medium heat. Place cheese in small bowl. Gently pour butter into cheese, making sure to pour in only the butter and not the creamy whey. Discard whey. Add salt and pepper to butter and cheese mixture and stir until cheese is melted.
4. Drizzle over popcorn and toss gently until popcorn is well coated.
Automatic Corn Popper: omit oil and follow manufacturer’s instructions to make popcorn. Drizzle with butter and cheese mixture.
Microwave Popcorn: omit oil and use 1 bag of plain popcorn. Drizzle with butter and cheese mixture.
Yields 8 cups (2 L)
