Ingredients
3tbspvegetable oil
½cuppopping corn
½tspsalt
3tbspunsalted butter,melted
½cupfinely grated Parmigiano-Reggiano
freshly ground black pepper,to taste
Preparation
Pour the oil, popping corn and salt into a heavy 3-quart or larger pan (the kernels should be in single layer). Stir so that the salt and oil coat the kernels evenly.
Cover with a lid and cook over medium-high heat, occasionally shaking the pan, until the popping almost stops. Do not let it burn; when the popping slows, it’s done.
Remove from the heat and let the remaining kernels pop.
Remove the lid and drizzle the melted butter evenly over the popcorn. Transfer the popcorn into a serving bowl, then sprinkle with the Parmesan cheese and black pepper.
Toss gently, then taste and add more salt if desired.
