“ If you've ever wondered what would happen if pizza and popcorn had a baby, now you don't have to! Founder Jean Arnold of gourmet popcorn company 479° shares this exclusive recipe for making Margherita Pizza Popcorn at home. Vijay, Recipe Hunter ”
Founder Jean Arnold started 479° with the mission of creating high-quality, organic, and healthful popcorn inspired by flavors from around the world but using local, organic, and natural ingredients whenever possible. The result is a line of utterly delicious flavors like Heirloom Popcorn & Sea Salt, Sea Salt Caramel, Toasted Coconut Caramel, and Black Truffle & White Cheddar that are handmade from scratch in 479°’s kitchens in the San Francisco Bay Area.
We asked Jean if she would share one of her favorite recipes with us and not only did she do that, she actually created one just for us! If you’ve ever wondered what would happen if pizza and popcorn had a baby, this is it. Jean recreates the flavor of Margherita Pizza by using dried oregano and basil along with parmesan cheese and sundried tomatoes for an intensely flavored savory popcorn that the entire family (and all of your friends) will love.
And, we’re giving away a case of the newest flavors of 479° to 10 lucky NoshOnIt readers! The contest ends Friday, September 13, so be sure to enter soon.
And now onto the recipe:
Margherita Pizza Popcorn
MAKES 8 CUPS
- 6 tablespoons organic yellow popcorn
- 1/4 teaspoon kosher salt (milled finely, if possible)
- 1 tablespoons + 1 1/2 tsp organic sunflower oil (preferably labeled “high oleic”)
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried red pepper flakes (optional)
- 1/2 teaspoon of kosher sea salt (milled finely, if possible)
- 1 1/2 tablespoons of drained & finely chopped oil-packed sundried tomatoes
- ⅛ cup (2 tbsp) butter, melted
- 2 tablespoons of finely grated Parmesan cheese
- 1 tbsp chopped fresh basil
Make the popcorn: Pour the oil into a deep heavy pot or hand-cranked popcorn maker. Add salt. Place over medium heat for 2 to 3 minutes. The ideal popping temperature is 479°F. When the oil starts to sizzle, drop 2 to 3 kernels into the pot – if they pop right away, add the remaining kernels. Cover, shake, and agitate the pot constantly. Continue cooking until the popping slows to about 3 to 4 seconds between pops. Pour popcorn into a large bowl and set aside.
Preheat oven to 300F. Line baking sheet with foil and set aside.
In a bowl, combine the dried oregano, dried basil, red pepper flakes, salt, and sundried tomatoes. Mix well with a spoon. Then, whisk melted butter into the bowl. Slowly and evenly drizzle the butter mixture onto the prepared popcorn. Close the top of the bowl with aluminum foil and shake and toss the closed bowl to coat the popcorn evenly.
Spread the coated popcorn evenly over the prepared baking sheet. Bake until popcorn is dry (about 10 mins). Transfer popcorn to a large serving bowl. Sprinkle evenly with grated Parmesan and fresh basil. Seal with aluminum foil again and toss to coat popcorn evenly. Voila…a pizza party!
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