Lemon-Parmesan Popcorn

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Lemon-Parmesan PopcornRecipe
Photo: Justin Walker; Styling: Cindy Barr
To make sure the oil is ready for the popcorn, add a couple of kernels and wait for them to pop. Once they pop, add the remaining kernels.
Serves 6 (serving size: 2 cups)


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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 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.

Created date

October 2013

Nutritional Information

Calories 128
Fat 7.2 g
Satfat 1.9 g
Monofat 3.9 g
Polyfat 0.6 g
Protein 4.4 g
Carbohydrate 11.6 g
Fiber 2.5 g
Cholesterol 6 mg
Iron 0.5 mg
Sodium 189 mg
Calcium 81 mg