Snacks & Candies

My @FallonTonight Snack of Choice: Pecorino Romano Peppered Popcorn

pecorino romano peppered popcorn with butter balsamic and bacon

Tonight Show with Jimmy FallonNo amount of thunder snow, polar plunge or sub-zero arctic blasts will stop me from enjoying the premier of The Tonight Show starring Jimmy Fallon tonight. Yes, TONIGHT!

I’ve been a fan of Jimmy Fallon from his early days on Saturday Night Live. And he just keeps getting better and funnier. Witness this hilarious spoof of the “Evolution of Mom Dancing” with (Chicago’s very own) First Lady Michelle Obama. Just brilliant!

So I’m whipping up a batch of my Pecorino Romano Peppered Popcorn, with Butter, Balsamic and Bacon. How’s that for alliteration! There’s enough to share with the family, if you so choose!

The butter and raspberry balsamic blend beautifully to add some subtle notes to the strength of the Pecorino Romano cheese and black pepper.

And what can I say about the bacon? The hickory-smoked bacon is perfect with the balsamic. So good that I have to admit that I doubled up the amount of bacon, cause you can’t ever have too much bacon, right!

pecorino romano peppered popcorn

Pecorino Romano Peppered Popcorn, with Butter, Balsamic & Bacon

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings


8 cups popcorn, popped
4 slices thick-cut hickory-smoked bacon, crispy and crumbled (or cut in 1/4-inch strips)
4 tablespoons butter, melted
2 tablespoons raspberry balsamic vinegar
1/2 cup grated Pecorino Romano cheese
1 tablespoon ground black pepper


Cook bacon in the microwave on a microwave safe plate. I put the bacon strips on 5 sheets of paper towels on a large plate, then top it with 3 sheets of paper towels. Cook on high until crispy (about 6 to 8 minutes for thick-cut bacon). Let cool before crumbling or cutting into 1/4-inch strips.

In a small bowl, stir together Pecorino Romano grated cheese and ground black pepper for even seasoning. Set aside.

Pop a standard-sized bag of microwave popcorn according to package directions, yielding about 8 cups. Pour the popped corn in a large mixing bowl; set aside.

In a microwave safe medium-sized bowl, melt butter and balsamic together (2 to 3 minutes). Cover bowl to avoid making a mess in your microwave as the butter starts to get hot.

Drizzle about half the butter mixture over the popped corn, followed by about half the cheese/pepper mixture. Toss gently to combine and coat. Drizzle the remaining butter and cheese/pepper mixtures over the popcorn. Toss to coat evenly and serve immediately.


By drizzling only half the butter and a time, followed by sprinkling half the cheese mixture, will allow the popcorn to slowly absorb the butter. If you put too much on at once, the popcorn will become overly clumpy and the cheese mixture won't blend well.

1 Comment

  • Diane | AnExtraordinaryDay
    February 20, 2014 at 5:12 pm

    Harvey…this looks amazing. Well except for the pepper part…but we all have our one thing we don’t like…right? I’m a huge fan of pecorino romano….I just wish the town where I am now living had stores that regularly carried it. Good grief.

    Now I’m off to check out your Chocolate Raspberry Heart Tarts!!

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