Gruyere and nutmeg popcorn

Like snow settling on the top of the Alps, a bowl of popcorn gets the snow-capped treatment with a blanket of Gruyere shavings and peppery warmth from grated nutmeg. Sehr gut!

Credit: Camellia Aebischer

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• ¼ cup popcorn
• 1 tbsp neutral oil
• Pinch salt
• ¼ cup Gruyere cheese, finely grated
• Grated nutmeg, to serve

Instructions

1. Place popcorn kernels, oil and salt into a large pot over medium heat.
2. Cook for five minutes or so until kernels have popped. When 2 seconds remain in between pops, turn off the heat.
3. Place popcorn into a large, shallow serving dish and finely grate Gruyere cheese over the top. Top with a light dusting of grated nutmeg.

 

View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.