Lemon-Parmesan Popcorn

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.

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

Ingredients

• 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

Preparation1. 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.

Nutritional Information
Amount per serving

• 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

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