Recipe courtesy of Scott Conant
Aleppo Popcorn with Parmesan and Herbs
Level:
Easy
Level:
Easy

Ingredients

Directions

Heat 3 tablespoons vegetable oil and a few popcorn kernels in a large pot or Dutch oven over medium heat until 1 kernel pops. Add the rest of the kernels, cover the pot and cook, shaking the pot occasionally, until the popping subsides. Transfer the popcorn to a large bowl.

Wipe out the pot and add 1/2 cup vegetable oil. Add the herbs and fry, stirring, until crisp, about 1 minute. Remove with a slotted spoon and add to the popcorn.

Put the butter and Aleppo pepper in a microwave-safe bowl; microwave until melted. Drizzle over the popcorn, sprinkle with the parmesan and toss together. Season with salt.

Photograph by David Malosh

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