White Cheddar and Paprika Popcorn


I want to begin by telling you how much I love popcorn, it holds a special place in my life. It’s what I remember snacking on throughout my childhood and what a special pack rat stole off our tree one Christmas. I can’t stand to go to the movies without popcorn and I think I grew my son on popcorn as it was one of the very few foods I could eat during my pregnancy. I’ll eat my popcorn plain, I’ll eat it flavored, sometimes even with cheddar cubes and pickles. That’s not pregnancy food, its just happy food for me. Happy, Happy, Happy.
I was recently telling my husband about how I felt that I had a [not so] minor paprika obsession. I even lamented that I was going to become that crazy old woman that carries it around in her purse with the intention of sneaking it into everyone’s dishes.
"What are you making? Sugar cookies? I bet they would taste amazing with paprika in them!"
Okay, maybe I’m not that bad… maybe, but this did lead me recently to give it a try in my popcorn. I thought of the flavor I loved and imagined what it would taste be with toss on top of my popcorn. My dirty little secret? I love white cheddar flavoring on my popcorn… it’s just, yum. So my yummy little combination came down to paprika, white cheddar and dried parsley. I am in love. 
It all starts with a little bit of plain, freshly popped popcorn. I have an air popper I bought out of Target clearance a few years ago, it’s pink but it was a whopping $5. Popping it this way doesn’t add anything extra, no oil or butter, just popped by air. It can be a little dry, but you get used to it and I will be using a little olive oil to make everything stick.
So we have our popcorn.

Make sure your bowl is big enough to mix the popcorn, you’ve want to be able to toss it well enough to coat it. The ingredients consist of 2 tablespoons of olive oil, paprika, dried parsley and Kernel Season’s white cheddar.

This is another one of those recipes that I flavor to taste! I do stick to my 2 tablespoons of olive oil, I don’t want the popcorn to be too oily or add more calories than necessary. 
Start by adding the olive oil, drizzle it over the top and then mix until the popcorn is coated. Next add the white cheddar, paprika and parsley. You can always add more if there isn’t enough flavor, so start out light [seriously take it easy on the parsley]. Mine looks like this before I mix.

I take my big spoon and I mix and I mix and I mix until I feel it’s coated all the popcorn well enough. You will have some pieces that won’t hardly hold anything on them and others will be thoroughly coated, they’ll balance each other out when you’re eating.

And voila! Tasty popcorn. Now take it to a dark place and hoard it to yourself. When I say things like that, it becomes evident that I am a mother. I always hide with my snacks because my kiddo will want what I have. Or be a good person and share it, bag some up and share it with the neighbors too. It is far better than anything you could buy in a can this time of year. I’m just putting that out there.


Now if it was me, I would probably toss some cheese and pickles in with this and enjoy myself. But there are many more days, I just enjoy it as it is, because it’s spectacular just like that.

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