Blue Cheese and Parmesan Popcorn
This homemade Blue Cheese and Parmesan Popcorn is the perfect savory snack for parties or movie nights. It’s easy to make, healthier than at the movies, and only requires 5 ingredients.
So two weeks ago, we had a party at home with our friends to celebrate the ‘part 1’ of our wedding, and I had bought some popping corn, thinking that I would have time to make some homemade stovetop popcorn.
Ha! How delusional of me! I wasn’t even ready when the guests arrived so obviously, the popping corn bag was left intact…until last week.
I remembered about it and decided on a whim that I would make myself some savory popcorn as a post-workout snack. You guys… it was so much fun!
I just loved hearing the kernels pop in the pot, it was so exciting! Oh gosh, maybe I hang out with kids way too much.
Anyway, when I told Solal he was like: “What? You’ve never made popcorn before?” with a face saying…you’re cute but you’re weird.
Errr actually, YES it was my first time! I had never made stove-top or microwave popcorn before.
And guess what? I’ve never bought popcorn at the movies either! It’s just not my thing.
I do love to bring strawberries from time to time though…
Now, I just went from crazy to crazy+++ in your mind, right? Never mind, ’cause I’ve got a weird but yummy savory popcorn recipe for you today!
Popcorn + blue cheese + parmesan = winning combination. Yep, that’s right! I might be crazy but this Blue Cheese and Parmesan Popcorn sure tastes good 😉
If you tried my Blue Cheese and Parmesan Popcorn, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Blue Cheese and Parmesan Popcorn
This Blue Cheese and Parmesan Popcorn is the perfect savory snack for parties or movie nights. It's easy to make and only requires 5 ingredients. I also included my secret method for best stove-top popcorn.
- 2 oz FROZEN blue cheese 55 g
- 3 tbsp coconut oil I used refined coconut oil for a neutral flavor
- 1/3 cup popping corn
- 2 oz fresh parmesan cheese grated, 55 g
- 1 tsp freshly cracked black pepper or more to taste
Have all the ingredients ready before starting. Prepare blue cheese. Take it out of the freezer and shred it (I used a manual grater like this one). Using frozen cheese will make the shredding process much easier, as the cheese won't melt in your hands.
Place shredded blue cheese back in the freezer while you're popping the corn. Prepare a large baking sheet or dish (you will use it to spread the popped corn).
Heat oil in a 3-quart pot over medium-high heat. Place 3 to 4 kernels in the oil and cover the pot with a lid. When the kernels pop, it means that the oil has reached the perfect temperature.
Add the remaining kernels in a single layer, cover and remove from the heat (but keep the burner on). Count 30 seconds.
Return the pot to the heat. When the kernels start to pop, gently shake the pot by moving it back and forth over the burner. If you can, try to keep the lid slightly open to let the steam release (this will make the popcorns crispier).
Once the popping slows to several seconds between pops, turn off the heat and immediately transfer popcorn to a prepared baking sheet.
Sprinkle with blue cheese, parmesan and black pepper. Toss to combine (I found that a rubber spatula was the perfect utensil for that) and transfer to a large bowl to serve.
Instructions on how to make the perfect popcorn adapted from Simply Recipe