Chive & Parmesan Popcorn | Friday Night Bites

We are experiencing a bitter cold snap here in the Bay Area.  Our temperatures are on par with New York and Chicago at this time of the year.  We are expected to dip into the high 20’s tonight and for the next few nights – for us Bay Area folks - that is cold.  Our heater is running along with our fireplace and the blankets are abounding while we watch television.  It sort of cozy to have these low temperatures and just sets the stage for snuggling and enjoying comfort foods.  Not great for the waistline, but a few days won’t be that big of a deal.

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Speaking of comfort food, popcorn is one of those comfort foods for me.  It reminds me of my childhood when my Mom would take out the yellow cast iron pot and create popcorn magic.  It was always white popcorn versus yellow and to this day, I am forever spoiled with the delicate white kernels.   Although I will pop a bag in the microwave every once in a while; the stovetop version can’t be beat.  There is something memorable and special about making it the way my mom does.

Who says popcorn has to be associated with watching a movie – I don’t.  It can be kicked up several levels by adding various flavor enhancers and elevating it to that gourmet level.  That is exactly what I did by adding a chive infused butter and freshly grated parmesan.  It is rich, flavorful and incredibly satisfying.  If you serve it with some Prosecco or Champagne, then you have created an ordinary snack food to an extraordinary appetizer.

This is our Friday Night Bite for this week and I can hardly wait to make it for hubby and I to enjoy while unwinding from the long work week.  I have to say that we are incredibly excited for December 20^th to arrive – that means our 2 week holiday vacation or should I say stay-cation begins.  I love this time of year!

Chive & Parmesan Popcorn

6 T. Salted Butter
3 T. Canola or Vegetable Oil
1/2 C. White Popcorn Kernels
1/2 C. finely grated parmesan cheese

1/3 Cup Chives + 1 Tablespoon, fine dice
Sea salt to taste

In a sauce pan, melt the butter then add the chives and let the flavors meld together for about 10 minutes with the heat off.

You’ll need a large heavy-bottomed pot with lid. Heat oil over medium heat with 2 or 3 popcorn kernels. Once the kernels begin to pop, cover with a lid.  Shake periodically so the kernels do not burn.  Once you stop hearing popping, take off the heat.  Add to a large brown paper bag.  Best to double the paper bags to allow for the oil to absorb and not come through.

Drizzle the chive butter over all of the popcorn once in the brown bag and shake well.  Next add the parmesan cheese and shake well.  Taste and then add salt and shake well, until it reaches the desired taste levels you are looking for.  Next add one tablespoon of fresh chives. With the salted butter and parmesan cheese, you may not need to add too much salt.