Lemon and Parmesan is a classic Italian combination for salads, fish, soup, and vegetables. It’s also delectable on popcorn. To make sure the oil is hot enough for the popcorn, add a couple of kernels and wait for them to pop. Once they pop, add the remaining kernels.
2 teaspoons grated lemon rind
1 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1.5 ounces Parmigiano-Reggiano cheese, finely grated (about 1/3 cup)
2 tablespoons olive oil
1/2 cup unpopped popcorn kernels
1. Combine lemon rind, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.
2. Heat a medium, heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add popcorn to oil in pan; 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.
3. 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.
Store in an airtight container at room temperature for up to 3 days.
Serves 6 (serving size: 2 cups)CALORIES 128; FAT 7.2g (sat 1.9g, mono 3.9g, poly 0.6g); PROTEIN 4g; CARB 12g; FIBER 3g; CHOL 6mg; IRON 1mg; SODIUM 189mg; CALC 81mg