Recipe by Sharon123
In Memphis, everything is about the marriage of smoke, pepper, and barbeque. The Neely's version features smoked paprika, garlic powder, sugar, and cayenne pepper. You can lessen or eliminate the cayenne if desired. If you prefer more "pop", sprinkle some hot sauce over yours. From the Neely's cookbook, The Neely's Celebration Cookbook.
- 29.58 ml vegetable oil
- 118.29 ml popcorn
- 59.14 ml parmesan cheese, grated
- 14.79 ml smoked paprika
- 9.85 ml garlic powder
- 9.85 ml kosher salt
- 9.85 ml sugar
- 2.46 ml fresh ground black pepper
- 2.46 ml cayenne pepper (or to taste) (optional)
- 59.14 ml butter, melted (1/2 stick)
Directions See How It's Made
- Heat the oil in a large, heavy bottomed pot set over medium heat, just enough oil to coat the bottom of the pot. Drop a few kernels of corn in the oil to test the heat. When they begin to pop, pour in the rest of the corn, and cover with a tight fitting lid. Shake the pan while the corn pops to keep it from burning, about 5-8 minutes.
- Whisk together the Parmesan cheese, smoked paprika, garlic powder, salt, sugar, pepper and cayenne in a small bowl.
- Pour the popcorn into a large bowl, and drizzle with butter. Sprinkle with the seasoning mix to taste, and toss thoroughly. You can use all the seasoning in one batch or start with half and work your way up, depending on how much flavor you want.