Black Pepper and Vintage Cheddar Popcorn
1 cup popcorn kernels
2 tablespoon oil
6 oz shaved or shredded aged cheddar cheese (Tickler is preferred)
2 tablespoon black pepper
1 tablespoon salt
Coat pan with oil and place over medium high heat. Add kernels immediately after and cover pan with tin foil. Wait for popping to start. When popping starts, give pan a quick shake to free up kernels. Shake every 15-20 seconds. When more than a second passes between each pop, remove from heat and uncover (be aware kernels may still pop). Lay popcorn onto a sheet tray and sprinkle with cheese. Sprinkle black pepper and salt to your liking. Place into 300 degree oven on low fan mode for 15 minutes. Check for doneness of cheese and cook in 5 minute increments until cheese has hardened. Turn off oven and allow popcorn to rest in oven until cool enough to handle. Remove from pan, break into clusters, plate, and serve.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
©1989-2018 This recipe is property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.