Cacio e Pepe Popcorn
I do not want to meet the person who says that they do not like popcorn; it’s such a fun, healthy snack to have for movie night, as a TV dinner, or to have something crunchy and fluffy to munch on. Plus, how can you not love the sound of those little kernels popping away?
Today, I’m giving these little poppers an Italian twist with the classic flavors of the classic cheese and pepper pasta dish, Cacio e Pepe.
Cacio e Pepe Popcorn
Serves 6
1/2 cup plus 2 tablespoons of Ghee*
1/4 cup of grated Parmesan cheese
1/4 cup of grated Pecorino Romano
2 tablespoons of freshly ground black pepper
2 teaspoons of garlic powder
2 tablespoons of vegetable oil, for the corn
1/2 cup of popcorn kernels
Chopped fresh chives and parsley, for garnish
*Ghee is clarified butter that’s been cooked a bit longer. It has a much higher smoke point than whole butter, so it’s much more ideal for popcorn.
In a small saucepan, melt 1/2 cup of the ghee with both cheeses, the black pepper, and the garlic powder. Stir to combine, then leave over a low heat to infuse.
In a tall saucepan, the biggest you have, heat the remaining 2 tablespoons of ghee with the vegetable oil and popcorn kernels over high heat. Clamp on the lid, then cook, shaking occasionally, until the kernels start popping, it should take about 2 minutes. Once the popping starts, continue shaking the pot until there are about 3-4 seconds between each pop. Keep that lid on tight, or you will end up with popcorn all over your kitchen.
Once popped, immediately dump the corn into a large bowl, toss with the cheesy ghee mixture, then garnish with chopped chives and parsley.
Move aside pasta, because cheese and pepper have found a new best friend.
You get lots of nutty, cheesy flavor with that hint of spice from all of that black pepper, a pop of freshness from the herbs, and all of that crunchy popcorn to make this a perfect snack.
