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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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2013

Gallery

Credit: Justin Walker; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 6 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

128 calories; fat 7.2g; saturated fat 1.9g; mono fat 3.9g; poly fat 0.6g; protein 4.4g; carbohydrates 11.6g; fiber 2.5g; cholesterol 6mg; iron 0.5mg; sodium 189mg; calcium 81mg.
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