Aleppo Popcorn with Parmesan and Herbs

Aleppo Popcorn with Parmesan and Herbs might be a good recipe to expand your side dish collection. This recipe serves 3. Watching your figure? This gluten free recipe has 486 calories, 8g of protein, and 33g of fat per serving. For $1.03 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork has 49 fans. A mixture of aleppo pepper, fresh mixed herbs, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 55%. If you like this recipe, you might also like recipes such as Champagne Caramel Popcorn & Bacon Truffle Parmesan Popcorn, Popcorn with Herbs de Provence and Asiago Cheese, and Focaccia with Parmesan and Herbs.

Servings: 3

 

Ingredients:

2 teaspoons Aleppo pepper flakes

1/2 cup mixed fresh herbs (such as sage, rosemary and parsley)

3 tablespoons grated parmesan cheese

1 cup popcorn kernels

Flaky sea salt

4 tablespoons unsalted butter

3 tablespoons plus 1/2 cup vegetable oil

Equipment:

dutch oven

pot

bowl

slotted spoon

microwave

Cooking instruction summary:

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

 

Step by step:


1. Heat 3 tablespoons vegetable oil and a few popcorn kernels in a large pot or Dutch oven over medium heat until 1 kernel pops.

2. Add the rest of the kernels, cover the pot and cook, shaking the pot occasionally, until the popping subsides.

3. Transfer the popcorn to a large bowl.

4. Wipe out the pot and add 1/2 cup vegetable oil.

5. Add the herbs and fry, stirring, until crisp, about 1 minute.

6. Remove with a slotted spoon and add to the popcorn.

7. Put the butter and Aleppo pepper in a microwave-safe bowl; microwave until melted.

8. Drizzle over the popcorn, sprinkle with the parmesan and toss together. Season with salt.

9. Photograph by David Malosh


Nutrition Information:

Quickview
486k Calories
8g Protein
33g Total Fat
41g Carbs
8% Health Score
Limit These
Calories
486k
24%

Fat
33g
51%

  Saturated Fat
22g
139%

Carbohydrates
41g
14%

  Sugar
0.73g
1%

Cholesterol
43mg
15%

Sodium
307mg
13%

Get Enough Of These
Protein
8g
17%

Vitamin K
170µg
162%

Vitamin A
1743IU
35%

Fiber
7g
31%

Manganese
0.57mg
28%

Phosphorus
212mg
21%

Magnesium
76mg
19%

Vitamin C
13mg
16%

Iron
2mg
14%

Folate
50µg
13%

Vitamin B1
0.19mg
13%

Zinc
1mg
12%

Vitamin E
1mg
11%

Vitamin B6
0.2mg
10%

Calcium
84mg
8%

Copper
0.16mg
8%

Potassium
240mg
7%

Vitamin B3
1mg
6%

Vitamin B2
0.07mg
4%

Vitamin B5
0.31mg
3%

Selenium
1µg
2%

Vitamin D
0.31µg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need
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