Crazy Good Spicy Italian Popcorn
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Can popcorn be Italian? Add garlic butter, Parmigiano Reggiano, oregano, and red pepper flakes and the answer is a definite yes!
This homemade popcorn tossed with garlic butter, Parmigiano Reggiano, oregano, and red pepper flakes is adapted from Crazy Good Italian: Big Flavors, Small Plates by D.C. Chef and Top Chef All-Stars runner up Mike Isabella. It’s insanely delicious (yes, crazy good) and exemplifies Isabella’s self-described cooking style: one part old-world Italian, one part old-school Jersey, one part modern Mediterranean—all parts delicious. You have to try it!
“This popcorn was amazing! I was having friends over for a movie night and it paired perfectly with the Italian Prosecco I served!!”
What You’ll Need To Make Crazy Good Spicy Italian Popcorn
Step-by-Step Instructions
Heat the vegetable oil in a very large pan over medium-high heat, and add the popcorn.
Cover with a tight fitting lid (alternatively, cover tightly with foil). Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to 2 to 3 seconds apart, remove the pan from the heat.
Melt the butter in the microwave (be sure the bowl is big enough so that it won’t bubble over). Add the garlic and microwave for 1 minute more. Pour the garlic butter through a fine meshed strainer into a small bowl; discard the garlic.
In a mini food processor or spice grinder, combine the Parmigiano-Reggiano, red pepper flakes, oregano and salt.
Blend until the mixture resembles coarse sand.
Transfer the popcorn to a serving bowl. Pour the garlic butter over the popcorn and toss to coat. Sprinkle with the cheese mixture and toss again until the popcorn is evenly coated.
Serve warm or room temperature.
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Crazy Good Spicy Italian Popcorn
Can popcorn be Italian? Add garlic butter, Parmigiano Reggiano, oregano, and red pepper flakes and the answer is a definite yes!
Ingredients
- 3 tablespoons vegetable oil
- ½ cup popcorn kernels
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ cup grated Parmigiano-Reggiano
- 1 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- ½ teaspoon salt
Instructions
- Heat the vegetable oil in a very large pan over medium-high heat. Add the popcorn, then cover with a tight fitting lid (alternatively, cover tightly with foil). Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to 2 to 3 seconds apart, remove the pan from the heat.
- In a medium bowl, melt the butter in the microwave (be sure the bowl is big enough so that it won't bubble over). Add the garlic and microwave for 1 minute more. Pour the garlic butter through a fine meshed strainer into a small bowl; discard the garlic.
- In a mini food processor or spice grinder, grind the Parmigiano-Reggiano, red pepper flakes, oregano and salt until the mixture resembles coarse sand.
- Transfer the popcorn to a serving bowl. Pour the garlic butter over the popcorn and toss to coat. Sprinkle with the cheese mixture and toss again until the popcorn is evenly coated. Serve warm or room temperature.
Nutrition Information
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- Per serving (6 servings)
- Serving size: 2 cups
- Calories: 194
- Fat: 17 g
- Saturated fat: 6 g
- Carbohydrates: 8 g
- Sugar: 0
- Fiber: 1 g
- Protein: 3 g
- Sodium: 87 mg
- Cholesterol: 25 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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We no longer use oil to pop our popcorn. You can air pop it in a paper lunch bag or buy a air popper for microwave. Both work amazingly! Must try this recipe. Looks and sounds tasty! Thank you
Catherine
I had some issues with the popcorn burning the first time I made it, which is why I gave it 4 rather than 5 stars. However, once you learn how to prevent burning, this popcorn is fantastic!
First, make sure you do not use a heavy dutch oven such as le creuset, as it is too heavy to shake to prevent burning. Use a stainless steel or a similar lightweight pot instead.
I also find it effective to heat the oil with one or two kernels first, and then wait for those to pop before putting the rest of the kernels in. This lets me know when the oil is hot enough to pop.
Keep the lid on the pot while popping to retain heat, but keep a little crack so steam can escape and you do not end up with soggy popcorn.
Finally, when the majority of the kernels have popped, take it off. It is better to have some kernels unpopped rather than wait for those to pop and risk burning the rest of the popcorn!
Yummy!
I somehow stumbled upon this recipe (I read and use your site almost daily, but never saw this one).
I had to modify things just a bit due to what we have on hand. I microwaved the butter, crushed red pepper that I smashed up, oregano, and garlic powder, then set that aside. Then I microwaved a bag of popcorn, tossed it all together with the freshly grated Parmigiano-Regiano.
Very enjoyable!
Hello, Jen!
Do you think there would a significant difference in using microwavable popcorn? Also, same question to using standard crumbled parmesan cheese that I currently have in the fridge? The recipe calls for the Regiano type but it’s like $19 per block at the store and that seems a bit steep for popcorn.
Anyway, as usual I’m a big fan of all things Jenn Segal related:)
Hi Matty, I do think this would work with microwavable popcorn. You can use the standard parm you have in the fridge – it will work but it will definitely have a different taste than the Parmigiano Reggiano. Hope that helps and that you enjoy!
Appreciate the reply.
I love this popcorn recipe! It’s perfect as a snack, with cocktails and maybe for dinner ;). The salt and spice are on the money.