Lemon, Parmesan And Black Pepper Popcorn
This recipe offers a delightful twist to traditional popcorn, infusing it with the bright flavors of lemon zest and savory Parmesan cheese. The combination of zesty citrus, nutty cheese, and crunchy popcorn creates a deliciously unique snack that is perfect for movie nights or gatherings.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- Cook over medium-low heat, shaking the pot occasionally. Once the kernels start popping like crazy, crack the lid just a smidge so the popcorn stays crisp. Cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn into the bowl.
- Use a Microplane or other small grater to grate some lemon zest and Parmesan over the bowl of popcorn, to taste. Add pepper and salt, to taste. Serve!
Cook Time
5M
Prep Time
PT5M
Yield
6
Nutrition
- Calories: 119 calories
- Sugar Content: 0.1 g
- Sodium Content: 65.2 mg
- Fat Content: 6.6 g
- Saturated Fat Content: 1.4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 12.3 g
- Fiber Content: 2.1 g
- Protein Content: 3.7 g
- Cholesterol Content: 3.2 mg
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