Popcorn With Parmesan And Pancetta Recipes

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PANCETTA AND PARM POPCORN



Pancetta and Parm Popcorn image

"Pancetta fat is extra flavorful - and perfect for popping popcorn," Jeff says.

Provided by Jeff Mauro, host of Sandwich King

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound thickly sliced pancetta (1/4 inch), diced
3/4 cup popcorn kernels
Kosher salt
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
1 cup shredded parmesan cheese

Steps:

  • Place the pancetta in a cold, large, heavy-bottomed soup pot. Bring to medium heat and slowly cook the pancetta, stirring occasionally and making sure it does not burn, until very crispy. Remove the pancetta with a slotted spoon and set aside to drain on paper towels, reserving the fat in the pot.
  • Add 3 test kernels to the pot and cover. Once they pop, add the rest of the kernels and partially cover to let out steam. Once the kernels start popping aggressively, shake the pot to keep things moving. Once the popping frequency slows down, take the pot off the heat.
  • Blend 1 tablespoon salt and the brown sugar in a mini food processor to create a popcorn dust. Add the melted butter to the popcorn and stir, then add the pancetta, cheese and a couple pinches of the popcorn dust to taste. Shake vigorously to mix.

ITALIAN POPCORN WITH PARMESAN



Italian Popcorn with Parmesan image

A quick, savory snack that is perfect for movie night.

Provided by Jon

Categories     Appetizers and Snacks     Snacks     Popcorn Recipes

Time 15m

Yield 6

Number Of Ingredients 6

6 tablespoons unpopped popcorn
¼ cup olive oil
2 tablespoons olive oil
1 ½ tablespoons Italian seasoning
1 ½ teaspoons garlic salt
1 cup freshly grated Parmigiano cheese

Steps:

  • Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl.
  • Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 10.6 g, Cholesterol 11.7 mg, Fat 18 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 4.3 g, Sodium 657.7 mg, Sugar 0.3 g

PARMESAN AND DILL POPCORN



Parmesan and Dill Popcorn image

Provided by Tara Parker-Pope

Time 10m

Yield 10 servings

Number Of Ingredients 4

1 cup popping-corn kernels
1 tablespoon olive oil
1 tablespoon grated vegetarian Parmesan cheese
2 tablespoons fresh dill, washed, stems removed and chopped fine (optional, or use an herb of your choice

Steps:

  • Heat a pan that is large enough to hold the popcorn in a single layer over medium heat.
  • When the pan is hot, add the oil and the corn and stir until the corn starts to pop, about 3 to 5 minutes.
  • Cover the pan and lower the temperature.
  • Once the popcorn has stopped popping, remove from heat immediately.
  • Pour the corn into a bowl, and sprinkle with the grated Parmesan and fine-chopped dill. Stir to mix evenly, and serve promptly.

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 21 milligrams, Sugar 0 grams

PANCETTA AND PARM POPCORN



Pancetta And Parm Popcorn image

Provided by Jeff Mauro, host of Sandwich King

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound thick-sliced (1/4 inch) pancetta, diced
3/4 cup good-quality popcorn kernels
1 tablespoon kosher salt
1 tablespoon brown sugar
2 tablespoons melted butter
1 cup shredded Parmigiano-Reggiano

Steps:

  • Place the pancetta in a cold, large, heavy-bottomed soup pot. Bring to medium heat and slowly render the pancetta, stirring occasionally and making sure it does not burn, until very crispy. Set the pancetta aside to drain and reserve the fat in the pot.
  • Add 3 test kernels to the pot and cover. Once they pop, add the rest of the kernels and partially cover to let out steam. Once they start popping aggressively, shake the pot to keep things moving. Make sure to not keep the cover completely sealed; always let it vent to insure maximum texture. Once the popping frequency slows down, take it off the heat.
  • In a small food processor, blend the salt and sugar to create a popcorn dust.
  • Add the butter to the popcorn and stir, then add the pancetta, cheese and a couple pinches of the popcorn dust to taste. Shake vigorously to mix. Serve!

GARLIC PARMESAN POPCORN



Garlic Parmesan Popcorn image

I came up with this recipe one night when I was craving a salty snack. It's a great change from ordinary salted popcorn.-Rita Scarborough, Barrington, New Jersey

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 3 quarts.

Number Of Ingredients 6

12 cups popped popcorn
6 tablespoons butter, cubed
2 garlic cloves, peeled and chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried basil

Steps:

  • Place popcorn in a large bowl; set aside. In a small skillet, melt butter over medium heat. Add garlic; cook and stir for 1-2 minutes. Strain butter, discarding garlic. , Drizzle butter over popcorn. Sprinkle with Parmesan cheese, salt and basil; toss to coat.

Nutrition Facts : Calories 130 calories, Fat 11g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 306mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

PARMESAN POPCORN



Parmesan Popcorn image

Putting an Italian-style twist on a bag of microwave popcorn is as easy as sprinkling some grated Parmesan cheese on it.

Provided by My Food and Family

Categories     Meal Recipes

Time 9m

Yield 3 servings, 4 cups each

Number Of Ingredients 2

1 bag (3.5 oz.) butter-flavor microwave popcorn
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Microwave popcorn as directed on package. Empty bag into large bowl.
  • Add cheese; toss lightly.

Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 16 g, Fiber 3 g, Sugar 0 g, Protein 5 g

POPCORN WITH PARMESAN AND PECORINO



Popcorn With Parmesan and Pecorino image

Make and share this Popcorn With Parmesan and Pecorino recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 5m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 6

vegetable oil
1/2 cup popcorn
4 tablespoons butter, melted
1/4 cup grated parmesan cheese
1/4 cup grated pecorino romano cheese
salt (optional)

Steps:

  • Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.
  • Coat the bottom of the pot with vegetable oil and heat over medium heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
  • Transfer the popped popcorn to a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to mix well and serve immediately. Enjoy!

PARMESAN PEPPER POPCORN



Parmesan Pepper Popcorn image

Categories     Cheese     Cocktail Party     Super Bowl     Thanksgiving     Vegetarian     Quick & Easy     Parmesan     Poker/Game Night     Party     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 5

2 tablespoons extra-virgin olive oil
About 8 cups hot plain popcorn
1 oz finely grated Parmigiano-Reggiano (1/3 cup)
1/2 teaspoon black pepper
1/4 teaspoon salt

Steps:

  • Drizzle oil over hot popcorn in a large bowl and toss to coat, then toss with cheese, pepper, and salt.

PARMESAN POPCORN



Parmesan Popcorn image

-Pat Ross, Dearborn, Michigan

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 1-2 servings.

Number Of Ingredients 6

4 cups popped popcorn
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1/4 teaspoon paprika
3 drops hot pepper sauce
1/4 teaspoon salt

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.

SESAME PARMESAN POPCORN



Sesame Parmesan Popcorn image

This simple recipe has just the right blend of ingredients for a light and flavorful snack any time of the day.

Provided by Tukaussey

Categories     Appetizers and Snacks     Snacks     Popcorn Recipes

Time 15m

Yield 8

Number Of Ingredients 6

⅓ cup popcorn kernels
3 tablespoons butter, melted
3 tablespoons sesame oil
¼ cup finely grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Pop popcorn in a hot air popper or microwave popper according to manufacturer's instructions. Pour into a large bowl.
  • Mix butter and sesame oil together in a small bowl. Drizzle over popcorn. Add Parmesan cheese, salt, and pepper; toss well to coat.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 6.4 g, Cholesterol 13.6 mg, Fat 10.5 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 3.9 g, Sodium 360 mg, Sugar 0.1 g

POPCORN WITH PARMESAN AND PANCETTA



POPCORN WITH PARMESAN AND PANCETTA image

Saw Fabio Viviani make this on TV the other day, it looked so good I had to bring over. The times are estimated.

Provided by Debbwl

Categories     < 15 Mins

Time 13m

Yield 1 bowl

Number Of Ingredients 9

1/2 cup popcorn
4 ounces pancetta, diced
2 tablespoons olive oil
3 tablespoons butter, melted
1/2 cup parmesan cheese, grated
2 tablespoons dried oregano
1 teaspoon crushed red pepper flakes (to taste)
1 teaspoon garlic powder
1/4 teaspoon kosher salt

Steps:

  • Heat olive oil over medium-high heat in a large heavy-bottomed pot with a lid.
  • Add diced pancetta and render until golden brown and slightly crisped.
  • Meanwhile, combine Parmesan cheese, oregano, red pepper flakes, and garlic powder in a small bowl, and set aside.
  • When the pancetta is ready, drop three kernels into the oil, and wait for them to pop.
  • Once the test kernels pop, remove the pot from the heat, stir in the popcorn and shake gently, to coat in oil and pancetta.
  • Place popcorn back over medium high heat and cover with lid.
  • Shake the pot until there are several seconds between each pop.
  • Remove from heat, and remove the lid carefully: there will be steam.
  • To season, pour half of the popcorn into a large bowl. Drizzle with half of the melted butter and half of the seasoning blend, and then toss to coat. Repeat with the remaining popcorn, butter, and seasoning.
  • Serve hot.

Nutrition Facts : Calories 803.8, Fat 76.4, SaturatedFat 34.4, Cholesterol 135.6, Sodium 1509.6, Carbohydrate 12.1, Fiber 3.6, Sugar 1.1, Protein 21.2

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