Popcorn with Cheese
Yield
6 cupsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| ⅓ | cup |
popcorn, popped
|
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| ½ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
salt
if desired |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 79 | ml |
popcorn, popped
|
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
salt
if desired |
|
Directions
Preheat oven to 325℉ (160℃).
Place oil in a deep, heavy pan or skillet with dome lid.
Heat until oil is hot enough to pop a popcorn kernel.
Pour popcorn into pan.
Cover and reduce heat to medium.
Shake pan over the burner until all corn is popped.
Place popped corn in a shallow baking pan.
Drizzle with melted fat.
Mix. Sprinkle with cheese.
Add salt, if desired. Mix.
Heat 8 to 10 minutes in oven, stirring frequently.
