Homemade popcorn with cheese
Votes: 32
Time: 10 min.
Complexity: easily
Servings: 4 - 6 (8 tbsp.)
Complexity: easily
Servings: 4 - 6 (8 tbsp.)
Join Giada De Laurentiis for some luxuriously cheesy popcorn. Drizzle the popped corn with melted butter, then, while still hot, generously top with nutty Parmesan cheese and buttery Pecorino Romano.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup popcorn kernels
- 4 tbsp melted butter
- 1/4 tbsp. grated parmesan
- 1/4 tbsp. grated pecorino romano cheese
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Cooking the dish according to the recipe:
- In a large, heavy saucepan with a tight-fitting lid or a popcorn maker, make popcorn.
Pour vegetable oil into the bottom of a saucepan and heat over low heat. Drop in one corn kernel, and when it pops, add the remaining kernels. Cover with a lid and shake the pan. Shake the pan until all the kernels pop. Be careful not to burn yourself.
Place the popped popcorn in a large bowl. Drizzle with melted butter and sprinkle with both types of cheese. Gently toss and serve immediately.
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