Black And Blue Popcorn

• 1 bag microwave popcorn, or about 1/2 cup popping kernels
• 1 tablespoon canola oil, (if popping on the stove)
• 1 3-ounce chunk blue cheese, which has been in the freezer (unwrapped) for an hour
• 1 heaped tablespoon fresh coarsely ground black pepper
• kosher salt, to taste

1. Remove the cheese from the freezer and grate over a Microplane into a bowl, then transfer the bowl to the fridge.
2. Microwave the popcorn, or if using kernels, heat canola oil in a medium pot over medium-high heat until shimmering, then add the kernels, cover tightly and wait for popping.
3. Shake the pot from side to side to help the kernels pop, and when most of the corn is popped and there's 3-4 seconds in between pops, remove from heat and keep the lid on until you don't hear any more popping.
4. When you take off the lid, a couple of pieces might fly out, but they're harmless.
5. While it's still hot, toss popcorn with cheese and pepper in a large mixing bowl, mix a little with your hands to help the cheese and pepper adhere, and serve immediately.

microwave, canola oil, blue cheese, fresh coarsely ground black pepper, kosher salt

Taken from www.foodrepublic.com/recipes/black-and-blue-popcorn-recipe/ (may not work)