Snake River Farms Beef Tallow Popcorn with Parmesan and Herbs

How to Make Snake River Farms Beef Tallow Popcorn with Parmesan and Herbs

1. 1

   Step 1: Heat the tallow and test

   Place a 3- to 4-quart heavy-bottomed pot over medium-high heat and add Snake River Farms Beef Tallow. Add three popcorn kernels and cover; when the test kernels pop, the fat is hot enough. Remove the test kernels, add the rest of the popcorn kernels and sprinkle the kosher salt over them, then cover the pot.

   For this step

   • 2 tbspSnake River Farms Beef Tallow
   • 1/3 cuppopcorn kernels
   • 1 tspkosher salt
   
2. 2

   Step 2: Pop the kernels

   Shake the pot gently back and forth over the burner to keep kernels moving and prevent scorching. Keep the lid slightly ajar to let steam escape; once the popping slows to 2–3 seconds between pops, remove the pot from heat to avoid burning.

   For this step

   • 1/3 cupgrated Parmesan
   • 2 tbspfresh flat-leaf parsley, chopped
   • 1 tspfresh thyme leaves
   • 1/4 tspgarlic powder
   • 1/4 tspfreshly ground black pepper
   
3. 3

   Step 3: Season while hot

   Immediately transfer the popcorn to a large bowl. While still hot, sprinkle the garlic powder, freshly ground black pepper, grated Parmesan, chopped parsley and thyme over the popcorn. Use two large spoons or a lidded bowl to toss thoroughly so the warm fat melts the cheese and herbs stick evenly.
   
4. 4

   Step 4: Taste and adjust

   Taste a small handful and add a pinch more kosher salt or a touch more Parmesan if desired. Serve right away so the popcorn stays crisp and the cheese remains slightly melty.
   
5. 5

   Step 5: Storage and reheating

   Store any leftovers in an airtight container at room temperature for up to 2 days (texture will soften). To refresh, spread on a sheet pan and warm in a 300°F (150°C) oven for 3–5 minutes to crisp before serving.
   

1. Place a 3- to 4-quart heavy-bottomed pot over medium-high heat and add Snake River Farms Beef Tallow. Add three popcorn kernels and cover; when the test kernels pop, the fat is hot enough. Remove the test kernels, add the rest of the popcorn kernels and sprinkle the kosher salt over them, then cover the pot.
2. Shake the pot gently back and forth over the burner to keep kernels moving and prevent scorching. Keep the lid slightly ajar to let steam escape; once the popping slows to 2–3 seconds between pops, remove the pot from heat to avoid burning.
3. Immediately transfer the popcorn to a large bowl. While still hot, sprinkle the garlic powder, freshly ground black pepper, grated Parmesan, chopped parsley and thyme over the popcorn. Use two large spoons or a lidded bowl to toss thoroughly so the warm fat melts the cheese and herbs stick evenly.
4. Taste a small handful and add a pinch more kosher salt or a touch more Parmesan if desired. Serve right away so the popcorn stays crisp and the cheese remains slightly melty.
5. Store any leftovers in an airtight container at room temperature for up to 2 days (texture will soften). To refresh, spread on a sheet pan and warm in a 300°F (150°C) oven for 3–5 minutes to crisp before serving.