So, we don’t really need to talk about how much I love snacks.  You know, I know, there’s no denying it.

My snack choice of late has been popcorn.  Popped on the stove top, butter melted on, lots of salt sprinkled.   A couple weeks ago I might have turned popcorn into dinner and when I shared that fact, I learned that a lot of you eat popcorn for dinner.

So that makes this a normal thing, right?  I think so.  At least we are going to pretend so.  Popcorn makes a completely suitable dinner when your husband works late.  It makes a completely suitable dinner when it’s 125 degrees outside and you don’t feel like lighting the flame on the stove.  Popcorn is dinner when it’s the end of the week and a grocery run is desperately needed.

But I think I’ve maybe reached a new level of snacking.  Yes, on a heck of a day, popcorn smothered in buttery, spicy buffalo sauce and Parmesan cheese is more than a suitable dinner.  Especially when served with a side of carrot sticks and pinot grigio.  Who needs a 4-course meal?

Not me, friends, not me.

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Buffalo Parmesan Popcorn Recipe

Yield: 4 cups

Total Time: 10 minutes

Popcorn smothered in spicy buffalo sauce and parmesan cheese. The world has no better snack than this.

Ingredients:

4 cups popped popcorn
2 Tbs. butter
2 Tbs. Frank’s Red Hot Sauce
1/4 tsp. Cajun seasoning
1/2 tsp. salt
1/2 tsp. pepper
2 Tbs. Parmesan cheese

Directions:

In a small saucepan, melt the butter over low heat. When the butter starts to melt, add the Frank’s and Cajun seasoning. Stir to combine and remove from heat.

Slowly pour the mixture over the popped popcorn and toss to combine until fully distributed. Sprinkle with salt, pepper and Parmesan cheese and toss to coat.

Cassie’s Notes:
I pop my popcorn on the stove because: a) we don’t have a microwave and b) we don’t have an airpopper. So stove popping is really my only choice, which is A-OK with me because I love it that way.

Here’s how to do it:
Heat one tablespoon of oil in a medium heavy-bottomed pan over medium heat. (I use grapeseed, you can use canola, vegetable, etc. just not olive oil, it will be likely to burn)

Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer. Let the kernels pop for several minutes until the pan is full and the popping slows down. Remove from heat and transfer popcorn to a large bowl.

If you like ranch dressing, try adding a dash of dry ranch mix to the buffalo sauce; if you are a fan of blue cheese, toss some crumbles into the popped corn!