Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Parmesan and Black Pepper Popcorn


Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Parmesan and Black Pepper Popcorn

Post by Lobo on Fri 05 Feb 2016, 10:37 pm

Parmesan and Black Pepper Popcorn

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6
Popcorn is the simplest of snacks, but it reaches a new level of appeal when liberally sprinkled with cheese. Here, salty Parmesan meets earthy black pepper and mingles with a decadent combination of olive oil and butter to deliver maximum flavor. Serve as a fun appetizer at a cocktail party.

  • 141


  • 2 Tbs. olive oil
  • 1/2 cup popcorn kernels
  • 1 Tbs. unsalted butter, melted

  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Sea salt and freshly ground pepper, to taste


In a large saucepan over medium heat, warm 1 Tbs. of the olive oil. Add the popcorn kernels, cover the pan and cook, shaking the pan often, until the popping slows, about 5 minutes. Remove from the heat and wait for the popping to subside before removing the lid.

Transfer the popcorn to a large bowl. Drizzle with the remaining 1 Tbs. olive oil and the melted butter, tossing to coat. Sprinkle with the cheese, season with salt and pepper, and toss again. Divide among individual bowls, if desired, and serve hot. Serves 4 to 6.

Variation: To make Cheddar and Rosemary Popcorn, pop the popcorn as directed above, substituting canola oil for the olive oil. In a separate saucepan over low heat, whisk together 2 Tbs. unsalted butter and 1/4 cup grated sharp cheddar cheese just until the butter melts (the mixture may not be entirely smooth). Stir in 1 Tbs. minced fresh rosemary. Drizzle the mixture over the popcorn, toss to coat, and season with salt and pepper.

Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).

    Current date/time is Tue 21 Nov 2017, 1:32 pm