Email to Cat      

Pimento Cheese Popcorn

Source of Recipe

From "Pimento Cheese" by Perre Coleman Magness


Recipe Introduction

"Piping hot popcorn, whisper-thin shreds of cheese, and perky paprika and you've got great handfuls of pimento cheese flavor."

List of Ingredients

â—¦ 3 ounces sharp Cheddar cheese
â—¦ 1 teaspoon sweet paprika
â—¦ 2 teaspoons kosher salt, plus more as needed
â—¦ 8 to 10 cups popped popcorn, from about ½ cup kernels
â—¦ 4 tablespoons (½ stick) unsalted butter, melted


Recipe

Grate the cheese with the finest grater you have. I use a rasp grater that I mainly use for citrus zest, but your box grater may have a very fine side as well; you want whisper-thin strands of cheese. Mix the cheese with the paprika and salt, tossing it around with your clean, dry hands to coat the cheese in the spice and salt. Try to break up any large clumps of cheese as you toss.

Pop your corn by your preferred method — stovetop, air popper, or microwave air popper (not microwave bags). It is important that the popcorn be piping hot when you add the seasoning. When the corn is popped, immediately transfer it to a large paper grocery bag. Add the butter (still warm is best) and the seasoned cheese. Fold the top over and shake like crazy to distribute the flavorings. Taste and add a little more salt if you want to.

Serve immediately, with lots of paper napkins — that paprika can make your fingers orange!


Makes 6 cups