Lemon-Parmesan Popcorn

• 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

1. 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.

lemon rind, freshly ground black pepper, kosher salt, cheese, olive oil, popcorn kernels

Taken from www.myrecipes.com/recipe/lemon-parmesan-popcorn (may not work)