Popcorn That's All Spiced Up

I remember when I was a kid, my brothers and I used to love to stay up on Friday nights and watch our favorite 60′s television shows.  What really made the evening special was when my mother would make us Jiffy Pop, that popcorn contraption that looked like a frying pan. For those of you who may not be familiar with this modern culinary marvel of the 60′s, Jiffy Pop had a foil top,  and as the popcorn popped its cover would explode into a giant silver dome.  Back in the day it was actually very cool. It’s interesting, but prior to the 60′s people cooked their own food. Even on modest budgets, families tended to use only fresh ingredients, and dishes were made from scratch.

But, as the sixties rolled in, mom’s home cooking was put on the back burner. Food was frozen, packaged, processed, and chock full of preservatives. My brother’s and I would plead, “please Mom, don’t make us homemade food, we just want tv dinners, they taste so good”! What did we know.

Anyway, my days of eating Jiffy Pop and microwave popcorn are over. These days I still like to eat popcorn in front of the television, but I buy the organic kind and pop it myself. This recipe adds a little kick to the popcorn and takes no time at all to prepare.

Paprika & Parmesan Popcorn

From Ellie Krieger

1/4 cup grated parmesan cheese

2 teaspoons paprika

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

1 tablespoon canola oil

1/4 cup popcorn kernels

Directions

Mix the parmesan, paprika, salt and pepper in a small bowl.

Heat the canola oil and 3 popcorn kernels in a medium pot with a tight fitting lid, over medium-high heat. When the kernels of corn start to pop, reduce the heat to medium and add the remaining kernels.  Cover and cook, shaking the pot occasionally, until the popping stops, about 2 minutes.

Put the popcorn in a large bowl and sprinkle the parmesan mixture over it and toss very well.

Paprika & Parmesan Popcorn

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