Lemon-Parmesan Popcorn is my new favorite snack! It's so lemony / peppery.
Prep: 5 mins
Cook: 10 mins
Yields: 6 Servings
Ingredients
2 teaspoons grated lemon rind
1 teaspoon freshly ground black pepper
¼ teaspoon kosher salt
⅓ cup Parmigiano-Reggiano cheese, finely grated
2 tablespoons olive oil
½ cup unpopped popcorn kernels
Directions
1Combine lemon rind, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.
2Heat 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