Serves 4-6 servings
Originally aired August 28, 2007
- 1/2 cup unpopped corn kernels
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 1 tablespoon chili powder
- 1/2 cup grated Parmigiano Reggiano cheese
Combine the salt, chili powder and cheese in a small bowl. Place popcorn and oil in a large kettle or pot with a tight-fitting lid over medium heat.
When corn begins to pop, shake the pot constantly. When popping slows, remove pot from heat and sprinkle popcorn with the chili cheese mixture. Toss to coat.