Recipe courtesy of Justin Sutherland
Cacio e Pepe Popcorn
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 65 mg
- Sodium
- 154 mg
This recipe uses ghee to pop the popcorn. Since most of the water has been removed from the butter when it was clarified, this will ensure that the popcorn will stay nice and crispy. And of course, it’s all about black pepper, Parmesan and pecorino!
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 65 mg
- Sodium
- 154 mg
Ingredients
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Directions
- To a medium saucepan over medium heat, add 1/2 cup ghee, along with the cheeses, pepper and garlic powder. Mix to combine. Once the mixture is melted, turn the heat to low and let it steep.
- To another medium saucepan over medium-high heat, add the vegetable oil and the remaining 2 tablespoons ghee and let get hot. Add the popcorn kernels and close the lid. The popcorn will begin to pop in a few minutes. Gently shake the pot over the burner until all the kernels have popped, 3 to 4 minutes. Remove from the heat and transfer to a large mixing bowl.
- Drizzle the cheese mixture over the popped popcorn; the amount is up to your liking! Sprinkle with the chives and parsley. Drizzle with some Calabrian chile oil. Serve!
