Parmesan-Pepper Butter
By America's Test KitchenPublished on July 18, 2011
Time
8 minutes
Yield
Serves 8 (Makes enough for 2 quarts of popcorn)
Ingredients
2 tablespoons unsalted butter ¼ teaspoon pepper 1 garlic clove, minced½ cup grated Parmesan cheese
Instructions
- Melt 2 tablespoons unsalted butter in small skillet over medium heat. Add 1/4 teaspoon pepper and 1 minced garlic clove to pan and cook until fragrant, about 30 seconds. Drizzle butter over popcorn, then sprinkle with 1/2 cup grated Parmesan cheese and toss to coat. Season with salt. Serve.
Time
8 minutesYield
Serves 8 (Makes enough for 2 quarts of popcorn)Ingredients
2 tablespoons unsalted butter
¼ teaspoon pepper
1 garlic clove, minced
½ cup grated Parmesan cheese
Ingredients
2 tablespoons unsalted butter
¼ teaspoon pepper
1 garlic clove, minced
½ cup grated Parmesan cheese
Ingredients
2 tablespoons unsalted butter
¼ teaspoon pepper
1 garlic clove, minced
½ cup grated Parmesan cheese
Why This Recipe Works
We found good-quality, imported Parmesan cheese provided the best flavor for our Parmesan-Pepper Butter. Instead of pregrated cheese, it was best to purchase a reasonably sized chunk, keep it tightly sealed in an airtight zipper-lock bag, and grate it fresh.
Instructions
- Melt 2 tablespoons unsalted butter in small skillet over medium heat. Add 1/4 teaspoon pepper and 1 minced garlic clove to pan and cook until fragrant, about 30 seconds. Drizzle butter over popcorn, then sprinkle with 1/2 cup grated Parmesan cheese and toss to coat. Season with salt. Serve.
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