Best 7 Italian Popcorn Recipes

ZIPPY ITALIAN POPCORN

Steps:

• Pop the corn and place in a bowl. Place butter and spices in a small cup or bowl and place in microwave oven and melt, 10 to 15 seconds on high. Stir and pour mixture over the popped corn. Sprinkle the corn with cheese and serve.

ITALIAN POPCORN

Steps:

• Place the popcorn in a bowl. Combine the butter, Italian seasoning and garlic salt; pour over popcorn and toss to coat. Sprinkle with cheese; toss to coat.

ITALIAN POPCORN

Steps:

• Melt the butter and stir in the seasonings,and toss with the popcorn.

ZIPPY ITALIAN POPCORN

Steps:

• Pop the popcorn according to package directions and place in a large bowl.
• Place butter in a small bowl and top with garlic powder, oregano and red pepper flakes.
• Place a paper towel over the bowl and microwave on HIGH until the butter is melted.
• Stir butter mixture to incorporate spices into the melted butter.
• Pour butter over popped corn, add parmesan cheese and toss well.
• Top with a little more cheese!

ITALIAN POPCORN WITH PARMESAN

Steps:

• Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl.
• Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.

ITALIAN SEASONED POPCORN

Steps:

• In a hot-air popcorn machine, pop popcorn kernels. Meanwhile, melt butter. Stir in basil, oregano, garlic powder and onion powder. Drizzle over popcorn, and toss to coat. Alternative: If you don't have a hot-air popcorn machine, prepare the popcorn as you usually do. If you're watching your caloric intake, you can spray the popcorn with a sodium-free buttery spray and then toss with the seasonings. Per serving: 123 calories, 1.7g protein, 9.3g fat (5.4g saturated), 9.5g carbohydrates, 1.4mg sodium, 23.3mg cholesterol, 1.7g dietary fiber.

POPCORN CHICKEN TWO WAYS: SOUTHERN STYLE AND ITALIAN STYLE

Steps:

• For the popcorn chicken: Cut the chicken breasts into equal bite-size pieces and place in a large bowl, sprinkling with 1 teaspoon of the sea salt. Completely submerge the chicken in the buttermilk, and then cover and chill at least 1 hour and up to 8 hours.
• Combine the flour, remaining sea salt, cayenne, baking powder, onion powder, oregano, turmeric and lots of black pepper in a large resealable plastic bag and shake well.
• Heat oil in a large pot to 350 degrees F over medium heat. Transfer one-third of the chicken pieces from the marinade to the plastic bag with the flour using a slotted spoon and shaking off any excess liquid. Seal the bag and shake to coat well. Shake off any excess flour from the chicken and then carefully transfer to the hot oil. Fry until golden brown and cooked through, 3 to 4 minutes, and then drain on paper towels. Repeat with the remaining chicken.
• For southern style: Serve the chicken over the waffles and smother in maple syrup.
• For italian style: Combine the tomatoes, olives, parsley, oil, vinegar, sugar, salt, black pepper, basil, minced garlic, oregano and chile in a bowl and mix well. Let sit to allow the flavors to come together 30 minutes before serving.
• Cut the baguette into 6 equal pieces, and then halve each piece horizontally (as if making a sandwich). Hollow out the center of each piece with your hands and rub the surface of the bread with the smashed garlic and brush with olive oil. Grill or toast the bread until golden.
• Spoon some of the bruschetta mixture into the hollowed out grilled baguettes and top with popcorn chicken and large shavings of Parmesan.