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Pop up flavor, not fat, with this resolution-friendly snack. String it on your Christmas tree, Festivus pole or right into your belly.
When cooking the popcorn, be sure to keep the lid on tight and shake the pot vigorously to prevent scorching. We like to use a rasp-style grater for the Parmesan here because it makes small, delicate shreds of cheese that stick nicely to the warm popcorn.
2 tablespoons extra-virgin olive oil
Heat the oil and pepper together in a small skillet over medium‐low heat until warm and fragrant, about 1 minute. Meanwhile, heat a large Dutch oven over medium‐high heat for 2 minutes. Add the water and popcorn, cover, and cook, shaking frequently, until the first few kernels begin to pop. Continue to cook, shaking vigorously, until the popping has mostly stopped. Pour the popcorn immediately into a large bowl, toss with the pepper oil, salt, and Parmesan cheese, and serve.
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