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Lemon-Parmesan Popcorn

Photo: Justin Walker; Styling: Cindy Barr
Yield Serves 6 (serving size: 2 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.