This week we are going to do a quick popcorn topping recipe.
This is Nibble Bait!
AuthorRetroRuth
From Christmas Recipes, Consumer's Power, 1968
Tested Recipe!
[cooked-sharing]
Cover a shallow pan (15.5x10.5x1 inch) with popcorn. Place in a preheated 350-degree oven for 5 minutes. Melt butter, cool slightly, add Tabasco sauce, paprika, and Parmesan cheese. Slowly pour over corn, mixing to coat well. Season with salt or garlic salt. Serve immediately or keep piping hot in a low-temperature oven set at 140 degrees.
Ingredients
Directions
Cover a shallow pan (15.5x10.5x1 inch) with popcorn. Place in a preheated 350-degree oven for 5 minutes. Melt butter, cool slightly, add Tabasco sauce, paprika, and Parmesan cheese. Slowly pour over corn, mixing to coat well. Season with salt or garlic salt. Serve immediately or keep piping hot in a low-temperature oven set at 140 degrees.
Notes
This is another recipe made by Carolyn at my house. She brought the popcorn, and we slathered it with buttery toppings.
This was a really easy one, so that was a great plus. It left us plenty of time to build bread dog sandwiches, which I think we were doing simultaneously.
It was really easy, and it gave me the same feeling of pride/hunger as when I make Chex Party Mix. And I was sure Tom would totally love this one, because he loves cheese popcorn.
“I can’t believe I’m saying this, but this might be too cheesy for me. That Parmesan taste is strong.”
“You like strong cheese flavor.”
“I don’t like my popcorn to taste like feet.”
The Verdict: Strong Cheese
From The Tasting Notes –
Overall, this was fun and easy to make, but maybe not the the greatest choice of cheese. It did have a very pronounced Parmesan taste, but the other flavors came through well too. Tabasco and garlic were very prominent. I think Tom was expecting a more mellow cheese flavor, but this was a Parmesan punch to taste buds. Tom may not have been a big fan, but others really liked it, especially the tabasco flavor. It was definitely salty and cheesy, and was excellent with beer and strong drinks. When we make this again, I think I will either mix the Parmesan with another, more mellow cheese, or maybe just cut down on the amount of cheese in the recipe.
It’s pretty rare that anyone ever says too much cheese. Thanks for the notes
Did you use powdered Parmesan or “real” Parmesan? That might make a difference–using the cheap stuff instead of the good stuff might have toned down the cheese flavor.
I frickin’ love Parmesan, so I’ll be taking this at original strength! 😉
We used freshly-grated stuff. It is critical that you eat it warm. Warm = delicious, cold = not good at all.
It was legitimately delicious. But it must be served warm.
Sounds Truly Beerlicious
I have been making something similar to this for quite some time. I call it buffalo corn. I mix 2 tablespoons of Frank’s buffalo wing hot sauce into the butter. It has better flavor than Tabasco. Can’t wait to try it with cheese! Yum!
I tried this with “real”parmesan just now, and I think the powdered stuff in the can must be the only way to go with this recipe. My parmesan turned into a gooey lump in the bottom of my butter mixture. Next time I try this, I’ll use the can!
I’d suggest replacing the Parmesan with nutritional yeast. It has a similar sense of “cheesiness” and isn’t as overbearing. I make something similar to this with hot smoked paprika, nutritional yeast, garlic salt, and olive oil.
This is basically my go-to way of eating popcorn — butter, Lawry’s Seasoned Salt, garlic powder, and parmesan (out of the green cylinder — the real stuff doesn’t work). Occasionally, a grinding of black pepper. Feet or not, I love it! 🙂 I’ll have to add some hot sauce next time.
I just made this with oyster crackers because that is what I have on hand. It is wonderful! Thanks for the recipe!