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
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
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 servingEnergy: | 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 % |