Roman Popcorn
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
56
Spice
42
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 clove
Garlic (peeled and smashed)2 tbsps
Vegetable Oil1 cup
Popcorn Kernels1 cup
Freshly Grated Parmesan1 tsp
Kosher SaltDirections:
1
In a small saucepan over low heat, heat the olive oil with the butter and garlic until the butter is melted
2
Set aside and allow to steep for 5 minutes, then discard the garlic clove
3
Heat the vegetable oil in a 3-quart Dutch oven over medium-high heat until the oil dances in the pan
4
Add the popcorn kernels, cover with a lid and cook, shaking the pan every couple minutes to prevent burning
5
When you begin to hear popping, lower the heat to medium and shake the pan every 30 seconds until there are very few pops left in the pan
6
Empty the popcorn into a large bowl; you should have 6 to 8 cups of popcorn
7
Toss with the garlic-butter mixture, the Parmesan and Pecorino, and the pepper and salt