|2 tbsp vegetable oil|
|3/4 cup popping corn kernels|
|4 tbsp unsalted butter • melted|
|1/3 cup parmesan cheese • grated|
|1/2 tsp coarse salt|
Heat a 4-quart pot with a tight-ﬁtting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when a kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the ﬁrst few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn into a large bowl.
Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the cheese and salt over the corn and toss until everything is well combined.