The next time you make popcorn, mix it up by adding blue cheese and chopped pecans. You'll never be able to go back to butter popcorn.
Freeze blue cheese for at least 8 hours or up to 24 hours. Preheat oven to 325°. Melt butter in a small nonstick skillet over medium-low heat; add chopped pecans, and cook, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Place popcorn in a 15- x 10-inch jelly-roll pan. Grate frozen cheese to equal 1 cup. Sprinkle 1 cup grated blue cheese over popcorn. Toss popcorn mixture with toasted pecans and pepper. Bake at 325° for 10 minutes. Serve immediately.