Smoky pecorino and paprika popcorn recipe

  • Serves 4
  • 5 mins to prepare and 5 mins to cook
  • 215 calories / serving
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Pour the oil into a very large saucepan and add the popcorn. Cover with a tight-fitting lid. Cook over a high heat for about 5 minutes until the corn stops popping. Do not open the lid.

When all the popping has stopped add the butter, grated cheese, pepper and paprika (optional). Stir well and serve straightaway.

  • Ingredients

  • 2tbsp sunflower oil
  • 75g (3oz) popping corn
  • 15g (½oz) butter
  • 25g (1oz) Pecorino Romano, finely grated
  • good pinch ground black pepper
  • pinch smoked paprika
  • Energy 890kj 215kcal 11%
  • Fat 18g 26%
  • Saturates 5g 23%
  • Sugars 0g 0%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 9.3g Protein 3.6g Fibre 0.2g

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