Aleppo Popcorn with Parmesan and Herbs
Aleppo Popcorn with Parmesan and Herbs might be a good recipe to expand your side dish collection. This recipe serves 3. Watching your figure? This gluten free recipe has 486 calories, 8g of protein, and 33g of fat per serving. For $1.03 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 49 fans. A mixture of aleppo pepper, fresh mixed herbs, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 55%. If you like this recipe, you might also like recipes such as Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn, Popcorn with Herbs de Provence and Asiago Cheese, and Focaccia with Parmesan and Herbs.
Servings: 3
Ingredients:
2 teaspoons Aleppo pepper flakes
1/2 cup mixed fresh herbs (such as sage, rosemary and parsley)
3 tablespoons grated parmesan cheese
1 cup popcorn kernels
Flaky sea salt
4 tablespoons unsalted butter
3 tablespoons plus 1/2 cup vegetable oil
Equipment:
dutch oven
pot
bowl
slotted spoon
microwave
Cooking instruction summary:
Heat 3 tablespoons vegetable oil and a few popcorn kernels in a large pot or Dutch oven over medium heat until 1 kernel pops. Add the rest of the kernels, cover the pot and cook, shaking the pot occasionally, until the popping subsides. Transfer the popcorn to a large bowl. Wipe out the pot and add 1/2 cup vegetable oil. Add the herbs and fry, stirring, until crisp, about 1 minute. Remove with a slotted spoon and add to the popcorn. Put the butter and Aleppo pepper in a microwave-safe bowl; microwave until melted. Drizzle over the popcorn, sprinkle with the parmesan and toss together. Season with salt. Photograph by David Malosh
Step by step:
1. Heat 3 tablespoons vegetable oil and a few popcorn kernels in a large pot or Dutch oven over medium heat until 1 kernel pops.
2. Add the rest of the kernels, cover the pot and cook, shaking the pot occasionally, until the popping subsides.
3. Transfer the popcorn to a large bowl.
4. Wipe out the pot and add 1/2 cup vegetable oil.
5. Add the herbs and fry, stirring, until crisp, about 1 minute.
6. Remove with a slotted spoon and add to the popcorn.
7. Put the butter and Aleppo pepper in a microwave-safe bowl; microwave until melted.
8. Drizzle over the popcorn, sprinkle with the parmesan and toss together. Season with salt.
9. Photograph by David Malosh
Nutrition Information:
covered percent of daily need
