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

How to Make It

Step 1

Combine lemon rind, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.

Step 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.

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