Lemon Parmesan Popcorn

1. 1

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

2. 2

   Heat oil in a medium, heavy saucepan over medium-high heat.

3. 3

   Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently.

4. 4

   Continue cooking 1 minute, shaking pan constantly.

5. 5

   When popping slows down, remove pan from heat.

6. 6

   Let stand 1 minute or until all popping stops.

7. 7

   Pour 6 cups popcorn into a large bowl; stir in half of cheese mixture.

8. 8

   Stir in remaining 6 cups popcorn and remaining half of cheese mixture; toss to coat.

9. 9

   Let stand 1 minute before serving.

10. 10

    Recipe from Cooking Light December 2013.

* Per serving · 4 servings · Values may vary.

No additional tips available.