Pizza Popcorn
Created by ImPat on December 22, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Recipe #22221
Ingredients
- 4 tablespoons unsalted butter (at room temperature)
- 1/4 cup oil-packed sun-dried tomatoes (drained well)
- 1 clove garlic, smashed
- 1/3 cup popcorn kernels
- 1 tablespoon oil (grapeseed oil)
- 2 tablespoons grated Parmigiano-Reggiano
- 3/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
How to Make
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Step 1: In a food processor, puree butter, tomatoes and garlic until it forms a smooth paste.
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Step 2: Heat a small sauté pan over medium heat and add the butter mixture and heat the butter until melted down and fragrant, about 3 minutes, keep warm.
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Step 3: Heat a large saucepan over high heat, once hot, add the popcorn kernels and oil and shake the pan to coat the kernels in the oil, cover and continue to cook over high heat until the kernels begin to pop, shake the pan once again and reduce the heat to medium-high and continue to cook until the popping slows dramatically, 1 to 2 minutes.
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Step 4: Pour the popped popcorn into a large bowl, while still warm and add the flavoured butter, cheese, oregano and salt and toss to coat, and then serve.
Nutritional Facts
- Serving Size: 1 (32 g)
- Calories 150.3
- Total Fat - 15.9 g
- Saturated Fat - 8.2 g
- Cholesterol - 32.7 mg
- Sodium - 339.2 mg
- Total Carbohydrate - 1.4 g
- Dietary Fiber - 0.3 g
- Sugars - 0.3 g
- Protein - 1.3 g
- Calcium - 36.7 mg
- Iron - 0.2 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg