GMA Recipe: Cheesy Popcorn

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Cheesy Popcorn
From GMA's Food Editor, Sara Moulton
December 31, 2002

Believe it or not, cheesy popcorn is terrific with champagne. The elegant effervescent bubbles and lively acidity are a welcome contrast to the dry, salty crunch of popcorn.

Ingredients

2 Tablespoons unsalted butter

1/2 teaspoon fresh lemon juice

2 Tablespoons vegetable oil

1/4 cup popcorn kernels

Kosher salt and freshly ground black pepper to taste

1/4 to 1/2 cup freshly grated Parmigiano-Reggiano

1. Preheat the oven to 300 degrees F.

2. Melt the butter with the lemon juice in a small skillet over medium heat. Keep warm.

3. Heat the oil in a large saucepan over medium-high heat until almost smoking. Add the popcorn, cover and reduce the heat slightly.

4. Shake the pan constantly until the popping subsides.

5. Pour into a large bowl and drizzle on the lemon butter.

6. Toss well and season with salt and pepper.

7. Turn out into a large baking pan and bake until crispy and hot, about 12 minutes.

8. Sprinkle on the cheese and toss.

Recipe courtesy of Sara Moulton from her cookbook, "Sara Moulton Cooks at Home," © 2002.