Lemon Parmesan Popcorn

• 2 teaspoons Lemon Zest
• 1 teaspoon Freshly Ground Black Pepper
• 1/4 teaspoons Kosher Salt
• 13 cups Parmigiano-Reggiano Cheese, Finely Grated
• 2 Tablespoons Olive Oil
• 1/2 cups Unpopped Popcorn Kernels

1. Combine lemon zest, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.
2. Heat oil in a medium, heavy saucepan over medium-high heat.
3. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently.
4. Continue cooking 1 minute, shaking pan constantly.
5. When popping slows down, remove pan from heat.
6. Let stand 1 minute or until all popping stops.
7. Pour 6 cups popcorn into a large bowl; stir in half of cheese mixture.
8. Stir in remaining 6 cups popcorn and remaining half of cheese mixture; toss to coat.
9. Let stand 1 minute before serving.
10. Recipe from Cooking Light December 2013.

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

Taken from tastykitchen.com/recipes/appetizers-and-snacks/lemon-parmesan-popcorn/ (may not work)