This cheesy popcorn snack comes to us from Lucinda Scala Quinn, who says "Many commercial versions of this snack are on the market, but this delicious homemade version which has all the attractive elements of the store-bought, and none of the toxins—just simple ﬂavors made with fresh ingredients. My tallest brother consumed huge quantities of the homemade stuff while growing up, just to ﬁll him up in between meals. Two hungry boys can easily devour this batch, but it will feed up to six normal people for a small snack. This recipe appeals to all ages. You can intensify it with ground pepper or other desired ﬂavoring."
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.