Ingredients
⅓cuppopcorn kernels
3tbspextra-virgin olive oil
1lemon zestsmall
¼cupParmesan cheesefinely grated
black pepperfreshly cracked, to taste
fine grain sea saltto taste
Preparation
Place a large serving bowl near the stove. Pour the oil into a large, heavy-bottomed pan with a lid. Turn the heat up to medium-low, add 2 kernels of corn, and cover. This is to test out if the pan is hot enough.
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!
