Lemon-Parmesan Popcorn

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5 stars
(1)
Photo: Justin Walker; Styling: Cindy Barr
Recipe from Cooking Light

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.

Ingredients

  • 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

Preparation

  1. 1. Combine lemon rind, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.
  2. 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.
Bruce Weinstein and Mark Scarbrough,
December 2013

Nutritional Information

  • Calories: 128
  • Fat: 7.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.4g
  • Carbohydrate: 11.6g
  • Fiber: 2.5g
  • Cholesterol: 6mg
  • Iron: 0.5mg
  • Sodium: 189mg
  • Calcium: 81mg