Recipe courtesy of Jeff Mauro
Show: The Kitchen
Episode: Winter Fix
Save Recipe Print
Pancetta And Parm Popcorn
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place the pancetta in a cold, large, heavy-bottomed soup pot. Bring to medium heat and slowly render the pancetta, stirring occasionally and making sure it does not burn, until very crispy. Set the pancetta aside to drain and reserve the fat in the pot.

Add 3 test kernels to the pot and cover. Once they pop, add the rest of the kernels and partially cover to let out steam. Once they start popping aggressively, shake the pot to keep things moving. Make sure to not keep the cover completely sealed; always let it vent to insure maximum texture. Once the popping frequency slows down, take it off the heat.

In a small food processor, blend the salt and sugar to create a popcorn dust.

Add the butter to the popcorn and stir, then add the pancetta, cheese and a couple pinches of the popcorn dust to taste. Shake vigorously to mix. Serve!

More from:

The Kitchen

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Recipe courtesy of Giada De Laurentiis

Kale Chips

Recipe courtesy of Geoffrey Zakarian

The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever

Recipe courtesy of Jeff Mauro

Prime Rib with Beef Gravy

Recipe courtesy of Katie Lee

Bourbon Slush

Recipe courtesy of Katie Lee

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Albacore Tuna with Celery and Walnuts

Recipe courtesy of Geoffrey Zakarian

Eggplant Parm Soup

Recipe courtesy of Jeff Mauro

Fried Green Tomato Parm Sandwiches

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword