Lemon-Parmesan Popcorn

Photo by Joanne P.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from myrecipes.com

Ingredients

  • 2

    tsp. grated lemon rind

  • 1

    tsp. freshly ground black pepper

  • 1/4

    tsp. kosher salt

  • 1.5

    ounces Parmigiano-Reggiano cheese, finely grated (about 1/3 cup)

  • 2

    Tbsp. olive oil

  • 1/2

    cup unpopped popcorn kernels

Directions

1. Combine lemon rind, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl. 2. Heat oil in a medium, heavy saucepan over medium-high heat. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 1 minute, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Pour 6 cups popcorn into a large bowl; stir in half of cheese mixture. Stir in remaining 6 cups popcorn and remaining half of cheese mixture; toss to coat. Let stand 1 minute before serving. Bruce Weinstein and Mark Scarbrough, Cooking Light DECEMBER 2013

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