Parmesan and Black Pepper Popcorn

If you’re a film fan, you might be having some friends over to watch the awards ceremony today, so why not prepare this savory snack, a variation on everyone’s favorite movie treat. Though popcorn can be the simplest of snacks, 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.

Parmesan and Black Pepper Popcorn

2 Tbs. olive oil

1/2 cup (3 oz./90 g) popcorn kernels

1 Tbs. unsalted butter, melted

1/4 cup (1 oz./30 g) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Sea salt and freshly ground pepper

In a large saucepan over medium heat, warm 1 Tbs. of the oil. Add the kernels, cover the saucepan 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 Parmesan, season with salt and pepper and toss again. Divide among individual bowls, if desired, and serve hot.

Variation: 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 (1 oz./30 g) 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.

Recipe adapted from Williams-Sonoma Cheese, by Georgeanne Brennan