Parmesan Popcorn Snack Mix

This recipe is taken from the 2014 Milk Calendar. Snack time is so much more fun with a homemade mix of freshly popped corn, sweet dried fruit, crunchy nuts, spices and zesty Canadian Parmesan cheese! It’s just the thing to satisfy hungry athletes after practice or movie-night munchies.

  • Prep: 10 min
  • Cooking: 5 min
Yields 8 servings
parmesan popcorn snack mix

Ingredients

  • 1/2 cup (125 ml) grated Canadian Parmesan cheese
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) paprika
  • 1 tbsp (15 mL) vegetable oil
  • 1/4 cup (60 mL) popcorn kernels
  • 2 tbsp (30 mL) butter melted
  • 1 cup (250 mL) raisins
  • 1/2 cup (125 mL) dried apples or pears chopped
  • 1/4 cup (60 mL) unsalted sunflower seeds roasted
  • 1/4 cup (60 mL) chopped almonds or peanuts

Preparation

In a small bowl, combine cheese, chili powder and parika.

In a large, heavy pot with a lid, combine oil and popcorn kernels. Cook, covered, over medium heat for about 5 min, shaking pot constantly, until popcorn is popped. Remove from heat and carefully remove lid (watching for late-popping kernels).

Drizzle melted butter over hot popcorn, stirring to coat as evenly as possible. Sprinkle in cheese mixture; add raisins, dried apples, sunflower seeds and almonds and toss well with a spatula to evenly combine.

Tips

When popping the corn, wear oven mitts to hold the lid on the pot while holding onto the handles as you shake the pot. Keep the kernels moving constantly to prevent the corn from burning and help even popping.

Extra snack mix can be stored in a jar at room temperature for up to 2 days.

Drizzle melted butter over hot popcorn, stirring to coat as evenly as possible. Sprinkle in cheese mixture; add raisins, dried apples, sunflower seeds and almonds and toss well with a spatula to evenly combine.

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Nutrition

Nutritional Information

per serving
Energy: 206 Calories
Protein: 5 g
Carbohydrate: 25 g
Fat: 11 g
Fibre: 3 g
Sodium: 109 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 93 mg
Vitamin E: 29 %
Magnesium: 16 %
Phosphorus: 12 %
Zinc: 9 %