Black Pepper & Parm Cheesy Popcorn

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4-6 servings
1/2 cup unpopped corn kernels
1/4 cup vegetable oil
2 teaspoon salt
1/2 tablespoon of freshly ground black pepper
3/4 cup grated Parmigiano Reggiano

When popping slows, remove from heat, sprinkle popcorn with salt, pepper and the grated Parmigiano, and toss to coat.

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.