Daily Hampshire Gazette - Established 1786
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Serves 6-8

If you run the cheese and nuts through the food processor until coarse, you get just the right mixture for clinging to the popcorn. If making ahead, get everything ready and toss just before serving.

½ cup popping corn

3 tablespoons olive oil (may use any kind of oil)

2 tablespoons unsalted butter

4 ounces good-quality Parmesan cheese, grated

1 cup roasted, salted pistachios, finely chopped

1 cup roasted, salted cashews, finely chopped

2 teaspoons kosher salt, plus more to taste

3 tablespoons fresh chives

chopped Zest of one lemon

Place popping corn and olive oil in a heavy-bottomed pan or skillet with a lid, and cover. Heat over high heat. As soon as the corn begins to pop, reduce the heat to medium, and continue to pop until all the corn is popped, about 5 minutes, shaking regularly and lifting the pot an inch above the flame to keep the popcorn from burning. (Once you can no longer hear any pops, the corn is ready.) Dump it into a large bowl, and toss with butter. Add Parmesan, pistachios and cashews, and mix well. Toss in salt; taste and adjust seasonings. Stir in chives and lemon zest. Serve immediately.

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