Prep 10 mins
Cook 8 mins
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)
- 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.
Spicy, salty and delicious. I did use the half amount of spices you suggested starting at (except for the smoked paprika). Great flavors!
This popcorn has a great, smoky flavor, some heat and just a hint of sweetness. It's a perfect combination! I added a little extra cayenne, but otherwise made this as written. I have a movie theater-style popcorn machine and it worked perfectly. I don't think microwave popcorn would be as good for this recipe. Thanx for a great new twist on popcorn!
This is great! Loved the little bite, the smokiness, and the sweet-salty balance. Thanks for sharing! Veggie Swap