Hickory and Gorgonzola Popcorn

1. 1

   Put the oil and 3 popcorn kernels in a 6-quart saucepan.

2. 2

   Cover and cook over medium-high heat until the kernels pop.

3. 3

   Add the remaining kernels, cover, and remove from the heat for 30 seconds.

4. 4

   Return the pan to the heat; within a minute you should hear the kernels start to pop.

5. 5

   Cook, gently shaking the pan occasionally, until the popping sound slows down, about 2 minutes.

6. 6

   Towards the end of popping, lift up the lid slightly to let out the steam to help keep the popcorn crisp.

7. 7

   Wait 5 seconds and pour the popcorn into a large paper bag.

8. 8

   Melt the butter in the popcorn saucepan and drizzle it over the popcorn.

9. 9

   Shake the bag, then add the gorgonzola powder, salt, pepper and hickory smoke powder.

10. 10

    Shake the bag once more to coat all the kernels.

* Per serving · 4 servings · Values may vary.

No additional tips available.