Nothing enhances a film or television viewing experience quite like a warm bowl of popcorn. With the award season just about to wrap up, you probably have a few films to catch up on in order to be current on all of this year’s nominated features. We cherish a good movie night, so it’s pretty much a guarantee we’ll be watching these films and more throughout the year. So, in honor of this weekend’s Oscars, we thought it would be fun to whip up an easy flavored popcorn recipe that will surely steal the show.
We decided to pop our corn on the stove, but if you are looking for an even lighter option, popcorn that’s air popped is actually super healthy. It’s full of dietary fiber and is virtually fat, sodium, and sugar free. Of course, it’s all those delicious, fatty additives that usually make popcorn not the best food choice. But, hey, you gotta live, right? And special times call for special indulgences. As a regular, healthy snack, throw some kernels into a brown paper lunch bag and pop them in the microwave — no oil needed! Flavor with your favorite powdered seasoning like a dash a garlic salt or all-purpose spice mix. No fats, no grease, no fuss, and it’s easy on your checkbook. For your next movie night, though, this flavorful buttery topping mixes with freshly grated Asiago cheese to take any ordinary popcorn to a whole new level of scrumptious. We even made a quick video to tantalize your senses and show you just how easy flavoring your popcorn can be.
Hopefully, you’ll give this one a whirl and bring it to your Oscar party. You could mix it up and add in some garlic or a dash of truffle oil if your have some on hand. Play around and find your own favorite flavorings. No matter what personal adjustments you make, your taste buds and fellow guests will thank you for this awesome win of a snack.
Rosemary Asiago Popcorn – Serves 6
1/2 cup popcorn kernels
1/4 cup canola oil
1/4 cup unsalted butter
2 tablespoons fresh rosemary, chopped
2 teaspoons kosher salt
Dash of black pepper
1 cup grated asiago cheese
1. Cook popcorn according to package instructions. Place cooked kernels in a large mixing bowl. Set aside.
2. In the same pot used to pop the corn, melt butter over medium heat. As butter begins to melt, stir in rosemary, salt, and black pepper. Cook for an additional one to two minutes, just until the butter is completely melted.
3. Pour butter mix over popcorn and sprinkle with grated cheese. Mix well with a large rubber spatula until flavoring is evenly coated throughout. Serve immediately.
Click HERE for printable recipes.
Other recipes you may enjoy...
Mini Spinach and Cheese Quiche
The Easy Way Out
Maureen’s Test Kitchen
Manchego, Cotija and Chorizo Queso
The Duo’s Ethnic Exploration: Spain Versus Argentina