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Epicurious

Memphis-Style Popcorn

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

2 tablespoons vegetable oil
1/2 cup popcorn kernels
1/4 cup grated Parmesan cheese
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 cup (1/2 stick) butter, melted

Preparation

  1. 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.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
TagsSouthernAmericanParmesanCheeseDairyPaprikaHerbs & SpicesSnackStarterNut FreeGluten FreeEasyCookbooks
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