Buffalo Parmesan Popcorn
Buffalo Parmesan Popcorn is a gluten free recipe with 4 servings. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 105 calories. For 28 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced hor d'oeuvre. This recipe from Bake Your Day requires pepper, cajun seasoning, hot sauce, and salt. This recipe is typical of American cuisine. 8272 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Users who liked this recipe also liked Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn, buffalo popcorn chicken, and Buffalo Ranch Popcorn.
Servings: 4
Ingredients:
2 Tbs. butter
1/4 tsp. Cajun seasoning
2 Tbs. Frank's Red Hot Sauce
2 Tbs. Parmesan cheese
1/2 tsp. pepper
4 cups popped popcorn
1/2 tsp. salt
Equipment:
frying pan
bowl
Cooking instruction summary:
In a small saucepan, melt the butter over low heat. When the butter starts to melt, add the Frank’s and Cajun seasoning. Stir to combine and remove from heat.Slowly pour the mixture over the popped popcorn and toss to combine until fully distributed. Sprinkle with salt, pepper and Parmesan cheese and toss to coat.Cassie’s Notes:I pop my popcorn on the stove because: a) we don’t have a microwave and b) we don’t have an airpopper. So stove popping is really my only choice, which is A-OK with me because I love it that way. Here’s how to do it:Heat one tablespoon of oil in a medium heavy-bottomed pan over medium heat. (I use grapeseed, you can use canola, vegetable, etc. just not olive oil, it will be likely to burn)Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer. Let the kernels pop for several minutes until the pan is full and the popping slows down. Remove from heat and transfer popcorn to a large bowl.If you like ranch dressing, try adding a dash of dry ranch mix to the buffalo sauce; if you are a fan of blue cheese, toss some crumbles into the popped corn!
Step by step:
In a small saucepan, melt the butter over low heat. When the butter starts to melt, add the Frank’s and Cajun seasoning. Stir to combine and remove from heat.Slowly pour the mixture over the popped popcorn and toss to combine until fully distributed. Sprinkle with salt, pepper and Parmesan cheese and toss to coat.Cassie’s NotesI pop my popcorn on the stove because a) we don’t have a microwave and b) we don’t have an airpopper. So stove popping is really my only choice, which is A-OK with me because I love it that way. Here’s how to do it
1. Heat one tablespoon of oil in a medium heavy-bottomed pan over medium heat. (I use grapeseed, you can use canola, vegetable, etc. just not olive oil, it will be likely to burn)
2. Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer.
3. Let the kernels pop for several minutes until the pan is full and the popping slows down.
4. Remove from heat and transfer popcorn to a large bowl.If you like ranch dressing, try adding a dash of dry ranch mix to the buffalo sauce; if you are a fan of blue cheese, toss some crumbles into the popped corn!
Nutrition Information:
covered percent of daily need
