The butter and raspberry balsamic in this recipe for Pecorino Romano Peppered Popcorn, with Butter, Balsamic and Bacon 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!
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.