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
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
