Cacio e Pepe Popcorn

 As a person who loves savory snacks, it's comforting to know that as long as I keep popcorn kernels "in the pantry" (I don't have an actual pantry, but long to live in a house with a nook lined with shelves, drawers and cabinets filled with any dry or canned good I could possibly need.) I will never be without the option to produce a large bowl of crunchy, salty goodness in a matter of minutes. I prefer cooking popcorn the old-fashioned way, on the stove, and have a large pot which is reserved for this purpose. It has unremovable oil burned to some of the sides and bottoms. My usual go-to for flavoring is olive oil, nutritional yeast, salt and Justice spice blend from Penzey's. Every so often I try something new. Recently a friend sent me a link to a cocktail she thought I might like and in the same article, I noticed this popcorn recipe. I bookmarked the cocktail for later use, headed straight to the kitchen and in less than 10 minutes was reaching for a handful of this cheesy, peppery delight. It won't replace my regular combo, but if I'm in the mood for something that packs a little more punch, this would be a great option.

Cacio e Pepe Popcorn

2 tablespoons canola or grapeseed oil

1/3 cup popcorn kernels

1 tablespoon olive oil (you could also use melted butter)

3/4 cup grated pecorino Romano or parmesan cheese

1 to 2 teaspoons freshly ground pepper

salt to taste

1. In a large pot, heat canola or grapeseed oil on medium-high heat.

2. Add popcorn kernels and cover. 

3. Once the popcorn starts to pop, shake the pan about every 30 seconds to prevent the kernels from burning.

4. When the popping slows to only a couple of kernels popping, immediately remove from heat and pour popcorn into a bowl. 

5. Toss the popcorn with the olive oil to moisten it. Then sprinkle with cheese and toss. Add salt and pepper and toss until it is the desired amount.