Brown Butter Popcorn
Popcorn is hands-down my favorite food group. Sometimes when I'm too lazy to make my favorite cheesy popcorn but want something a bit more decadent than plain buttered popcorn, I'll throw together this recipe. The brown butter is rich and nutty, and the pecorino salty and savory.
Pecorino is actually a sheep's milk cheese, and happens to be my favorite hard cheese, even more than the more popular and well-known Parmigiano-Reggiano, but feel free to substitute with Romano, Parmigiano, or regular Parmesan. This combo of salty cheese, nutty browned butter, and fresh, hot popcorn just feels right for October movie marathons, you know?
Browned Butter & Pecorino Popcorn
Serves 4, 2 c serving
1/2 c popcorn kernels
4 Tbsp unsalted butter
1/4 c grated Pecorino cheese
salt to taste
Place butter in a small saucepan on the stove, and turn the heat to medium-low. Swirling frequently, melt the butter. Then, let butter continue to heat until it foams (see middle photo, above) and milk solids begin to brown (see far right photo, above). This could take up to 10 minutes from the time you place the solid butter in the pan, or roughly 4-6 minutes from the time your butter has melted. The butter should smell nutty but not burnt. (If you're using a dark saucepan like me, you can check the butter's color using a spoon.)
Pour half the browned butter over the popped corn, then sprinkle over half the grated Pecorino and salt to taste. Toss popcorn thoroughly to mix, and then repeat with the remaining butter, cheese, and salt, tossing once more before enjoying.
And that's it! With just a few extra minutes you can take your popcorn from average to awesome (not to mention drool-worthy). Here's hoping your October will be full of movie nights with big bowls of popcorn!
And just because I'm curious, what's your favorite way to enjoy popcorn? I'd love to hear how you prepare your go-to popcorn recipe in the comments below! Thanks so much for stopping by!