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Parmesan popcorn

This savoury popcorn is sprinkled with freshly grated Parmesan or Cheddar and smoky, sweet paprika while still hot. It’s much lower in fat than crisps and just as satisfying. You can bag it up into little packets and keep for later, but eat the same day as it’ll start to go soft.

  • 5.0 Star
    rating
  • Timer
    Cook 5 min
  • Chart 131.0 cal/
    serving
  • Chef hat Easy
    effort

And the rest...

  1. 1 Get a heavy-based saucepan with a sturdy handle and a tight-fitting (preferably glass) lid. Place the pot over a medium to low heat, add the oil and kernels, and cover.
  2. 2 Shake the pan occasionally until the corn starts to pop, then turn up the heat and shake constantly. Make sure you don’t take the lid off for at least 4 minutes after popping. When the popping starts to slow, remove from the heat.
  3. 3 Finely grate the cheese into the pan along with the salt and paprika. Place the lid back on and give it a good shake.
  4. 4 Empty the popcorn into a large bowl and eat warm.

And the rest...

And the rest...

And the rest...

2 Reviews

  • Ella

    😍😍😍😍😍😍😍😍😍😍😍😍😍😍😍😘

  • Daniel

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