Smoky Manchego Popcorn Recipe (or you could use Comte Cheese)
MAKES 5 TO 6 CUPS This smoky, cheesy snack is best right after it’s made.
Author Aida Mollenkamp
2/3 cup grated Manchego cheese
2 tablespoons grated Parmesan cheese
3/4 teaspoon smoked paprika
1/2 teaspoon finely ground black pepper
1/4 cup olive oil
1/2 cup popcorn kernels
1-1/2 teaspoons kosher salt
In a small bowl, mix together the cheeses, paprika, and pepper. Set aside.
Into a large pot with a lid over medium-high heat, add the oil and 3 popcorn kernels. When the kernels pop, immediately remove the pot from the heat, add all the popcorn kernels and the salt, and cover. To ensure the popcorn cooks evenly, count to 20, immediately return the pot to medium-high heat, then gently move it back and forth over the burner, holding the lid over the pot slightly ajar to allow the steam to escape without releasing the popcorn.
When there are a few seconds of silence between pops, remove the pot from the heat and dump the popcorn into a large bowl. Sprinkle about one-quarter of the cheese mixture over the popcorn, stir, and repeat with the remaining cheese. Serve immediately.
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