Lemon-Parmesan Popcorn

By á-10966

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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