Parmesan popcorn with lemon and thyme
4 Tbsp unpopped, unpopped kernels
olive oil cooking spray
1 Tbsp, chopped
1 tsp, grated
¼ tsp, or to taste
- Mix together popcorn kernels and canola oil in large microwavable bowl. Cover with heavy microwavable plate. Put bowl in microwave and cook on High until popping sounds slow to about 5 seconds apart, seconds apart, 2 1/2–3 minutes. (A few kernels may remain unpopped, but cooking popcorn longer may result in scorching some kernels.) Carefully lift off plate as popcorn will be hot.
- Lightly spray popcorn with olive oil nonstick spray, tossing as you spray. Sprinkle with Parmesan cheese, thyme, zest, and black pepper. Toss until mixed well.
- Serving size: 2 cups