Ingredients
- 2 tablespoon canola oil
- 1/2 cup popcorn kernels (white amish recommended)
- 4 tablespoon unsalted butter
- 2 teaspoon minced garlic
- 1/4 cup grated parmigiano-reggiano
- 5 1/2 tablespoon red chili flakes
- 1 tablespoon dried oregano
- 5 1/2 teaspoon kosher salt
Preparation
Baking Directions:
1.Pour the canola oil into a large saucepan on the stovetop.
Add the popcorn kernels and cover with a tight-fitting lid.
2.Turn the heat to high.
When the kernels begin to pop, shake the pan every 30 seconds-keeping the lid on so that the popcorn doesn't burn.
When the kernels stop popping (after about 2 or 3 minutes), remove from heat.
3.Melt the butter in a small saucepan over medium heat.
Add the garlic and stir frequently for 3 to 4 minutes, until the garlic turns golden brown.
4.Pour the garlic butter through a fine-mesh strainer into a small bowl and discard garlic.
5.Grind the Parmigiano-Reggiano, chili flakes, oregano and salt in a spice grinder until the mixture looks like sand.
6.Toss the popcorn with the garlic butter and cheese mixture until the popcorn is evenly seasoned.
