POPCORN AND OLIVE OIL RECIPES
OLIVE OIL AND PARMESAN POPCORN RECIPE - RECIPES.NET
Hosting a movie night party? Jazz up your snacks with this popcorn recipe that's full of flavor. The olive oil and parmesan cheese make it fancier.
Provided by Rosemary Bradley
Total Time 10 minutes
Cook Time 10 minutes
Yield 10
Number Of Ingredients 5
Steps:
- Add oil to a large metal stockpot over medium-high heat. Place 3 to 4 individual kernels in the pan and cover.
- Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan.
- Cover, and give the pot a shake so that they all get coated with the oil.
- Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning.
- When the popping dies down, immediately pour the popcorn into a large bowl, and sprinkle with the Parmesan, Italian seasoning, and salt. Toss to combine.
- Serve and enjoy!
Nutrition Facts : CarbohydrateContent 4.74g, CholesterolContent 5.06mg, FatContent 7.59g, FiberContent 0.80g, ProteinContent 3.32g, SaturatedFatContent 2.01g, ServingSize 10.00 , SodiumContent 102.89mg, SugarContent 0.00, UnsaturatedFatContent 4.56g
OLIVE OIL POPCORN | LOVE AND OLIVE OIL
Makes 4 snack-size servings
Provided by Love and Olive Oil
Steps:
- Place popcorn kernels in air popper and pop according to manufacturers directions (alternatively, you can make ‘air-popped’ popcorn in the microwave, simply put kernels in a brown paper bag. Fold over top of bag multiple times. Microwave on high for about 4 minutes or until the pops are more than 1 second apart).Transfer popcorn to a large bowl (much larger than the actual quantity of popcorn). Drizzle over olive oil, 1 tablespoon at a time, and toss to coat. Continue adding olive oil until you achieve your desired coverage. Sprinkle with salt again and toss until evenly coated.
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Make a batch of this delicious popcorn for your next movie night and you'll start a new tradition. Flavored with olive oil, fresh rosemary, Parmesan cheese, and minced garlic, it's a sophisticated take on a favorite snack. This popcorn recipe can be tailored to what you like or have on hand. Replace the Parmesan with Romano or Asiago, and use fresh thyme or oregano in place of the rosemary.
From southernliving.com
Total Time 15 minutes
Category Appetizers
From southernliving.com
Total Time 15 minutes
Category Appetizers
- Immediately pour popped popcorn into a large bowl. Drizzle with garlic-rosemary oil, stirring to coat. Add cheese and salt; toss to coat. Serve immediately.
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EASY OLIVE OIL MICROWAVE POPCORN | JUST A PINCH RECIPES
I will NEVER eat those store popcorn. They are sooo bad for you. You can eat this and it will be soo good for you. You can add Parmesan Cheese when done cooking.. makes it taste so good... us olive oil makes it super healthy...if you have to watch your low salt.. Use low salt.. ME i have to add melted butter at the end..lol.. At least i know whats going in my body.. enjoy my friends
From justapinch.com
Reviews 5
Category Popcorn
From justapinch.com
Reviews 5
Category Popcorn
- another hint... sometimes i have had some left over kernals left over.. Just put them in a bag and they will pop... done it and been there...
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- Mix with salt and pepper to combine
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Jul 30, 2010 · Ingredients 2 tablespoons olive oil, or neutral oil, such as grapeseed or canola oil 1/2 cup unpopped popcorn kernels
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OLIVE OIL POPCORN - CHEF MICHAEL SMITH
Procedure. Pour the first 2 tablespoons of olive oil into a 3- or 4-quart pot set over high heat. Add the popcorn and shake the pan to evenly distribute it into 1 thin layer. Continue heating until the first kernel or two pops. Cover the pot with a lid or sauté pan, leaving a gap for the steam to escape so the popcorn doesn’t get soggy.
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Mar 22, 2021 · 3 Tbsp. pure olive oil. ½ cup popcorn kernels. Extra Virgin olive oil, for spritzing. Kosher or coarse sea salt. Place a 4-quart pot with a lid over a medium high flame. Add the oil and 3-4 kernels to the pot and partially cover with the lid. When the kernels in the pot begin to pop add the remaining kernels and cover.
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Jun 27, 2019 · 1. Heat 1 tablespoon of the oil in a large metal pasta pot (or similar) over medium-high heat. 2. Add 2 corn kernels to test the oil temperature, cover with the lid (leaving it slightly ajar), and cook until the kernels pop. (When they pop, the oil is ready.) 3.
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May 18, 2020 · Instructions Add oil to a large metal stockpot over medium-high heat. Place 3-4 individual kernels in the pan and cover. Once they... Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped... Serve and enjoy!
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OLIVE OIL POPCORN RECIPES
Heat 2 to 3 tablespoons of the olive oil in a large pot over medium heat. Add the popcorn kernels, cover the pot, and cook until popped, shaking the pot occasionally, 4 to 5 minutes. Turn off the heat and drizzle the popcorn with the remaining olive oil while stirring. Season with salt and then give one final stir. Transfer to a serving bowl.
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Mar 22, 2021 · Makes 4 to 5 cups popcorn. 3 Tbsp. pure olive oil. ½ cup popcorn kernels. Extra Virgin olive oil, for spritzing. Kosher or coarse sea salt. Place a 4-quart pot with a lid over a medium high flame. Add the oil and 3-4 kernels to the pot and partially cover with the lid. When the kernels in the pot begin to pop add the remaining kernels and cover.
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Cover with the lid and turn off the heat while you prepare the seasoning. 4. Roughly chop the herbs and combine with the salt, pepper, and remaining olive oil. 5. Place the popcorn on a baking sheet and drizzle with olive oil and herb mixture. Toss to coat evenly. Originally featured in Family Movie-Night Treats.
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ROSEMARY OLIVE OIL POPCORN | COOK FOR YOUR LIFE
Put the oil and popcorn in a large sauce-pot with a tight lid. Turn on the heat to medium-high and continuously shake the pot back and forth over the flame. Keep shaking the pot until the popping slows down. Remove from heat. Empty into a bowl and sprinkle with salt, rosemary, and olive oil. Recipe by Julianne Scott, Drexel Food Lab.
From cookforyourlife.org
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