Black Pepper and Parm Cheesy Popcorn

“If you love black pepper you will love this! If you wish, you may use less, to taste. Adapted from Rachael Ray's Big Orange Book cookbook. Enjoy!”
READY IN:
13mins
YIELD:
2 quarts popped corn
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the popcorn and oil in a large kettle or pot with a tight fitting lid and place over medium high heat. when the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. This is also good with a little nutritional yeast added. Yum!

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