-
1
In a small saucepan, melt the butter over low heat.
-
2
When the butter starts to melt, add the Franks and Cajun seasoning.
-
3
Stir to combine and remove from heat.
-
4
Slowly pour the mixture over the popped popcorn and toss to combine until fully distributed.
-
5
Sprinkle with salt, pepper and Parmesan cheese and toss to coat.
-
6
Notes: I pop my popcorn on the stove because: a) we dont have a microwave, and b) we dont have an airpopper.
-
7
So stove popping is really my only choice, which is A-OK with me because I love it that way.
-
8
Heres how to do it: Heat 1 tablespoon of oil in a medium heavy-bottomed pan over medium heat.
-
9
(I use grapeseed, you can use canola, vegetable, etc.
-
10
just not olive oil, it will be likely to burn).
-
11
Add a few popcorn kernels and let it heat up.
-
12
When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan.
-
13
Shake the pan a little to spread the kernels in an even layer.
-
14
Let the kernels pop for several minutes until the pan is full and the popping slows down.
-
15
Remove from heat and transfer popcorn to a large bowl.
-
16
If you like ranch dressing, try adding a dash of dry ranch mix to the buffalo sauce; if you are a fan of blue cheese, toss some crumbles into the popped corn!
