Dig into a big, fluffy bowl of infinitely snackable Black Pepper Parmesan + Olive Oil Popcorn! All the flavors of Cacio E Pepe. Spicy, earthy black pepper. Salty, sharp parmesan cheese. And plenty of slick, aromatic, and fruity olive oil to make this the BEST flavor combination ever!

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Black Pepper Parmesan + Olive Oil Popcorn

As an avid homemade popcorn maker, I’ve tried just about every kind of seasoning. But my favorite combination is this: Black Pepper, Parmesan Cheese, and Olive Oil Popcorn!

Pebbly chunks of black pepper, crushed into oblivion. Good olive oil, to keep things slick and rich. And a generous handful of parmesan, for that indulgently sharp and salty bite.

A Cacio E Pepe-inspired popcorn that’s salty, earthy, rich, and decadent! Unexpected but so delicious and unique. Gives humble, homemade popcorn a gourmet kick. Equal parts salty, peppery, and floral. Black Pepper Parmesan and Olive Oil Popcorn is all kinds of salty, snacky deliciousness!

Ingredients:

• Popcorn Kernels. Look for regular popcorn kernels (not the microwaved kind) in the snack and chip aisle at the grocery store.
• Black peppercorns. Grind down black peppercorns to dust with a mortar and pestle. The intense, peppery flavor is so good! I love the dusky fragrance and slightly nubby texture.
• Extra Virgin Olive Oil. Good olive oil makes all the difference. Use a fruity, floral olive oil to balance the pepper.
• Parmesan Cheese. There is no comparison to real Parmesan Cheese. Freshly grated, real parmesan cheese takes this popcorn to another level. You can use the pre-grated kind found in a plastic can but it won’t taste the same.
• Finely ground salt. Kosher, mineral, or sea salt all work. But the salt needs to be finely ground, to cling to individual kernels. My suggestion is to add salt gradually, to taste. Similar to potatoes, popcorn requires more salt than you think. But once oversalted, it’s hard to adjust.

PRO Tips for Homemade Popcorn:

A few tips for the perfect stovetop popcorn:

1. Stainless steel works best. Stainless steel evenly distributes heat. If the pot gets too hot, the kernels will burn. If the pot doesn’t get hot enough, the kernels will pop into small, hard nuggets. (Enameled Cast Iron Dutch Ovens also work great for even heat distribution. But I’ve found them heavy and cumbersome — shaking the pot takes more effort and it’s not as easy to empty popcorn into a bowl.)
2. Use a large pot, preferably with a glass lid. Popped popcorn expands enormously! You will need a larger pot than you think. Also, if you have a glass lid — it’s fun to watch the popcorn pop, although not totally necessary.
3. Heat on medium. Don’t be tempted to use high heat! You’ll end up with burnt kernels. Use medium heat and wait (patiently) for the pot to get hot enough.
4. Don’t skimp on the oil. The kernels need oil to pop into fluffy, light kernels. The bare minimum is 2 Tbsp for 1/2 cup of kernels.
5. Shake the pot. When the popcorn starts popping, shake the pot! All the unpopped kernels will sink to the bottom while the popped kernels rise to the top. Shaking the pot will ensure even popping.
6. Transfer popcorn immediately. Once the popcorn is done, transfer to a serving bowl. Time is of the essence! Even residual heat from the pot can scorch popcorn.
7. Season warm popcorn. Add the seasonings and spices while the popcorn is still warm. Everything sticks better.

More snack recipes:

• Sweet and Salty Popcorn with Chili OIl
• M&M CandyPop Popcorn
• Black Sesame Mochi Cake
• Salted Dark Chocolate Oatmeal Bars
• Spicy Sweet Potato Fries + Chipotle Aioli