Readers of this blog may be familiar with Sister Mabels Caramel Corn, the recipe the late, great Orville Redenbacher gave me when we met at a food fair in Dallas, TX, in the 1980’s. Although Hunt-Wesson, Inc. now owns the brand, I remain loyal to Orville’s popcorn.
Although Orville Redenbacher’s Popcorn Book is long out of print, used copies are still available online. You’ll also find plenty of recipes online at popcorn.org
I have no idea where this Popcorn Campagna recipe originated, but it’s tasty and unusual. We often sprinkle powdered Parmesan cheese over fresh, hot popcorn while we’re glued to a movie on TV, but this recipe goes several delicious steps further! PS: For more popping fun, you may also want to try World Series Popcorn.
PPS: Do yourself a flavor and buy a popcorn maker - the quickest and most reliable way to pop corn.
Popcorn Campagna:
8 c. popped corn (1/4 c. or 60 mL unpopped kernels)
1 tbsp. (15 mL) olive oil
1 tsp. (15 mL) balsamic vinegar
1 tsp. (15 mL) powdered Parmesan cheese
Black olives, capers, canned or bottled anchovies (as desired; coarsely chopped, well drained, blotted dry)
Set aside 1/3 c. (80 mL) popped corn, quickly tossing with olive oil, balsamic vinegar, Parmesan, and olives, capers, and anchovies. Add remaining popped corn, tossing well.
