Parmesan and Caramel Popcorn
This decadent salty-sweet treat combines two types of popcorn: one with caramel and marshmallows, the other with butter and Canadian Parmesan cheese. Sounds heavenly?
- Prep: 15 min
- Cooking: 20 min
Ingredients
- Parmesan Popcorn
- 2 tbsp (30 mL) Canadian butter melted
- 1/2 tsp (2 mL) dried basil
- Salt and freshly ground pepper to taste
- 3 tbsp (45 mL) plain popcorn kernels popped
- 1/2 cup (125 mL) Canadian Parmesan finely grated with a Microplane grater
- Caramel Popcorn
- 1/2 cup (125 mL) sugar
- 1 tbsp (15 mL) corn syrup
- 3 tbsp (45 mL) water
- 2 tbsp (30 mL) Canadian butter melted
- 1/2 cup (125 mL) mini marshmallows
- 1 tsp (5 mL) vanilla extract
- 3 tbsp (45 mL) plain popcorn kernels popped
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Preparation
Parmesan Popcorn
Preheat oven to 375 °F (190 °C).
In a bowl, mix Canadian butter with basil, salt and pepper. Add popcorn and gently stir to coat. Sprinkle with Canadian Parmesan and stir so cheese sticks to popcorn. Spread over a baking sheet covered with parchment paper and bake for 5 minutes.
Caramel Popcorn
In a saucepan, mix sugar, corn syrup and water. Cook on medium heat without stirring until a pale brown caramel is obtained. CAUTION: The caramel is very hot!
Remove from heat and immediately add Canadian butter. Blend in mini-marshmallows and vanilla extract and add popcorn. Stir to thoroughly coat.
Spread over a baking sheet covered with parchment paper. Do not touch with fingers.
Let cool.
Tips
Serving suggestion: Enjoy each flavour on its own or mix the two popcorn flavours, Parmesan and caramel, together in the same bowl for a sweet-and-salty taste.
Nutritional information
Per serving| Energy: | 226 Calories |
| Protein: | 4 g |
| Carbohydrate: | 30 g |
| Fat: | 10 g |
| Fibre: | 1.2 g |
| Sodium: | 161 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 99 mg |
| Vitamin B12: | 10 % |
| Phosphorus: | 8 % |
| Vitamin A: | 8 % |
| Zinc: | 7 % |
