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Cacio e Pepe Popcorn

Cacio e Pepe Popcorn recipe by @beardandbonnet on www.beardandbonnet.com

I’m a total snackaholic which is probably why I suck at remembering to eat lunch. Sure some days I saddle up for lunch at a local restaurant with my girlfriends, but most days lunch is more of a combination of small bites. I have an arsenal of snack options on hand at all times like hummus and crackers, mixed nuts and yogurt. My favorite snack though is homemade popcorn, there just aren’t many foods that can compete with a heaping bowl of warm from the stove popcorn! 

Cacio e Pepe Popcorn recipe by @beardandbonnet on www.beardandbonnet.com

Lately, I have been taking popcorn inspiration from one of my favorite pasta dishes, cacio e pepe, which literally translates to cheese and pepper. Seriously, if there ever was a minimalist snack this would be it, but don’t take it’s nominal ingredient list for lack of flavor – this popcorn is next level.

Cacio e Pepe Popcorn recipe by @beardandbonnet on www.beardandbonnet.com

Can’t eat corn? I bet you this little flavor bomb would be incredible with amaranth popcorn too! 

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Cacio e Pepe Popcorn

  • Author: This Mess is Ours
  • Prep Time: 1 min
  • Cook Time: 2 mins
  • Total Time: 3 mins
  • Yield: 4 servings

Ingredients

  • 1/4 cup olive oil
  • 1/3 cup organic popcorn kernels
  • fine sea salt, to taste
  • 1/3 cup finely grated Parmesan or Pecorino cheese
  • 1/2 – 1 tablespoon freshly ground black black pepper

Instructions

  1. Heat the oil and popcorn in a large, deep metal pot over high heat. Have the pot lid ready!! When the first kernels of popcorn begin to pop cover with the lid and slide the pan around vigorously over the heat to move the kernels in the pan. Listen for the popping to slow then remove from the heat.
  2. If the pan fills up before the kernels are finished popping simply transfer some of the popped corn to a large bowl, replace the lid and move the pan back over the heat until all of the popcorn is popped. Set aside.
  3. Transfer the popcorn to a large mixing bowl, season with salt to taste then add Parmesan and pepper. Toss to combine. Serve immediately.

 

 

 

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.