Lemon, Parmesan and Black Pepper Popcorn
from Cookie + Kate

Name: Lemon, Parmesan and Black Pepper Popcorn
Prep time: 5M
Cook time: 5M
Total time: 10M
Ingredients: ⅓ to ½ cup popcorn kernels (enough to cover the bottom of the pan in a single layer); 2 to 3 tablespoons extra-virgin olive oil (enough to coat the bottom of the pan in a shallow layer); Zest of 1 small lemon, preferably organic; ¼ cup finely grated Parmesan cheese; Freshly cracked black pepper, to taste; Fine grain sea salt, to taste

You need 6 Ingredients

Fine grain sea salt, to taste

Freshly cracked black pepper, to taste

¼ cup finely grated Parmesan cheese

Zest of 1 small lemon, preferably organic

2 to 3 tablespoons extra-virgin olive oil (enough to coat the bottom of the pan in a shallow layer)

⅓ to ½ cup popcorn kernels (enough to cover the bottom of the pan in a single layer)

Showing 2 out of 4 Steps

Once the kernels pop, remove the pan from heat and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly. Let the kernels warm for one minute.
Place a large serving bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid (if you have a medium-sized Dutch oven, it's perfect for this). Turn the heat up to medium-low, add 2 kernels of corn, and cover.

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