PAT If you’re going to eat popcorn, eat it Memphis-style. In Memphis, everything is about the marriage of smoke, pepper, and barbecue, and we love adding those elements to every dish we can (including popcorn). Our version features smoked paprika, garlic powder, sugar, and cayenne pepper, and is unlike any popcorn you’ve ever had. If some of your guests prefer popcorn with less “pop,” eliminate the cayenne. If some prefer more “pop,” you can sprinkle your favorite hot sauce over their batch. Either way, they’ll be back for more.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat the vegetable 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 (shake, shake, shake!) the pan while the corn pops to keep it from burning, about 5 to 8 minutes.
Step 2
Whisk together the Parmesan cheese, smoked paprika, garlic powder, salt, sugar, pepper, and cayenne in a small bowl.
Step 3
Pour the popcorn into a large bowl, and drizzle with butter. Sprinkle with the seasoning mix to taste, and toss thoroughly. We like to use up all the seasoning on one batch; you might start with half and work your way up, depending on how much flavor you want.
