1/4 cup canola oil

2/3 cup popcorn kernels

4 tablespoons unsalted butter

2 tablespoons Gorgonzola powder (See Cook's Note)

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/8 teaspoon hickory smoke powder (**See Cook's Note)


Total Time:  15 min

Prep:  10 min

Cook:  5 min

Yield:  10 to 12 cups


Put the oil and 3 popcorn kernels in a 6-quart saucepan. Cover and cook over medium-high heat until the kernels pop. Add the remaining kernels, cover, and remove from the heat for 30 seconds. Return the pan to the heat; within a minute you should hear the kernels start to pop. Cook, gently shaking the pan occasionally, until the popping sound slows down, about 2 minutes. Towards the end of popping, lift up the lid slightly to let out the steam to help keep the popcorn crisp. Wait 5 seconds and pour the popcorn into a large paper bag.

Melt the butter in the popcorn saucepan and drizzle it over the popcorn. Shake the bag, then add the gorgonzola powder, salt, pepper and hickory smoke powder. Shake the bag once more to coat all the kernels.

**Gorgonzola and hickory smoke powder can be purchased online or at a specialty store. As an alternative, use grated Parmesan in place of the Gorgonzola powder.


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