3 tablespoons olive oil
½ cup popcorn
½ cup finely grated Parmesan cheese (1 ounce)
2 tablespoons finely chopped parsley
¼ teaspoon salt
Heat the oil in a large heavy-bottomed pot over medium high heat. Add three kernels to the pot as “test” kernels. When one or more of the kernels pop, add the remaining popcorn kernels and cover. Give the pot a shake over the heat source and continue shaking frequently until most of the sound of the popping has mostly stopped, with just a few stray pops here and there. Remove from the heat. Immediately add the parmesan cheese, parsley and salt and toss briefly to combine, then transfer the popcorn to a large serving bowl and serve.
Makes 4 servings
Serving size: 3 cups
Per serving: Calories 140; Total Fat 13g; (Sat Fat 3g, Mono Fat 8g, Poly Fat 2g); Protein 4g; Carb 5g; Fiber 1g; Cholesterol 5mg; Sodium 260mg
Copyright 2017 Ellie Krieger. All rights reserved.