Lemon Parmesan Popcorn Recipe
It’s no secret we consume a lot of popcorn in my house. I’ve made my husband cut back to twice a week for a bit just because it was getting out of hand and summer is coming. Yes, it’s a healthier snack but not when you eat giant movie sized buckets almost every night.
Lemon Parmesan Popcorn
Ingredients
- 2 tsp lemon zest
- 1 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- 1/3 cup Parmigiano-Reggiano cheese, finely grated
- 2 Tbsp olive oil
- 1/2 cup unpopped popcorn kernels
Combine zest, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.
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.
Source: Cooking Light December 2013