:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/g1u9WmYdZPQ8a4IHOtIk/b9193d6823d453934c80bb45c1eef0.jpg "Cheesy Popcorn")
Cheesy Popcorn
To get cheese to stick to popcorn, you need melted butter. The problem is, the melted butter makes the popcorn soggy. To solve this, we drizzle popcorn with some spicy butter, coat it with lots of finely grated Pecorino Romano cheese, then bake it in the oven for half an hour. The cheese melts and the popcorn gets crispy again. Serve this savory snack for happy hour with a mezcal–apple cider cocktail to wash it down.
Ingredients
- 15 Cup plain popped popcorn unpopped kernels removed
- 4 tablespoon unsalted butter
- 3 ounce pecorino romano cheese grated on the spiky
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Directions
Heat the oven to 250°F and arrange a rack in the middle. Place the popcorn in a large roasting pan.
Place the butter, red pepper flakes, and salt in a small saucepan over low heat and cook, stirring occasionally, until the salt has dissolved and the butter has melted.
Drizzle the butter mixture over the popcorn, making sure to scrape it all out of the pan with a rubber spatula. Using a flat spatula, toss the popcorn to coat it in the butter mixture. Sprinkle with the cheese and toss again.
Bake, stirring every 10 minutes with the flat spatula and scraping up any cheese from the bottom of the pan, until the popcorn is crispy and well coated with the cheese, about 30 minutes total.
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