Parmesan and Caramel Popcorn

 Ingredients:

Parmesan popcorn:

2 tbsp  butter, melted

1/2 tsp  dried basil

Salt and freshly ground pepper

3 tbsp  plain popcorn kernels, popped

1/2 cup Parmesan, finely grated with a Microplane grater

Caramel popcorn:

1/2 cup  sugar

1 tbsp  corn syrup

3 tbsp  water

2 tbsp  butter, melted

1/2 cup  mini marshmallows

1 tsp  pure vanilla extract

3 tbsp  plain popcorn kernels, popped

Directions:

Parmesan popcorn

Preheat oven to 375 F 

In a bowl, mix butter with basil, salt and pepper.

Add popcorn and gently stir to coat.

Sprinkle with Parmesan and stir so cheese sticks to popcorn.

Spread over a baking sheet covered with parchment paper and bake for 5 minutes.

Caramel popcorn

In a saucepan, mix sugar, corn syrup and water. Cook on medium heat without stirring until a pale brown caramel is obtained. 

CAUTION: The caramel is very hot!

Remove from heat and immediately add butter. Blend in mini-marshmallows and vanilla and add popcorn. Stir to thoroughly coat.

Spread over a baking sheet covered with parchment paper. Do not touch with fingers.
Let cool.

Tips:
(Parmesan is considered a hard cheese. When stored properly, can keep for up to a year.)

Serving suggestion: Enjoy each flavour on its own or mix the two popcorn flavours, Parmesan and caramel, together in the same bowl for a sweet-and-salty taste