Ingredients
2½tbspvegetable oil
½cuppopcorn kernels
4tbspunsalted butter
2garlic cloves,minced
¼cupParmigiano-Reggiano,grated
1tspred pepper flakes
2tspdried oregano
½tspsalt
Preparation
Heat the vegetable oil in a very large pan over medium-high heat. Add the popcorn, then cover with a tight fitting lid.
Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to 2 to 3 seconds apart, remove the pan from the heat.
Melt the butter in the microwave. Add the garlic and microwave for 1 minute more.
Pour the garlic butter through a fine meshed strainer into a small bowl; discard the garlic.
In a mini food processor or spice grinder, grind the Parmigiano-Reggiano, red pepper flakes, oregano and salt until the mixture resembles coarse sand.
Transfer the popcorn to a serving bowl. Pour the garlic butter over the popcorn and toss to coat. Sprinkle with the cheese mixture and toss again until the popcorn is evenly coated.
Serve and enjoy!
