Paprika & Parmesan Popcorn

📝 Ingredients

• 100 g popcorn kernels (dried)
• 1.5 tbsp sunflower oil
• 1 tbsp olive oil
• 30 g Parmesan
• 2 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp fine salt

🍴 Utensils

• Large heavy-based saucepan with lid
• Fine grater
• Large mixing bowl
• Bowl
• 2 large spoons

📖 Steps

1. Grate the Parmesan as finely as possible, using the finest side of the grater, to get a powder: the finer it is, the better it sticks to the popcorn. Mix it in the bowl with the smoked paprika, garlic powder and salt.
2. Pour the sunflower oil into the large pan, add 3 corn kernels, cover and heat over medium-high heat. When these 3 kernels pop, the oil is at the right temperature: remove them.
3. Pour in the rest of the corn in a single layer, cover and take the pan off the heat for 30 seconds, shaking it: this way all the kernels reach the same temperature and will pop almost together.
4. Return to medium-high heat. As soon as the kernels start to pop, shake the pan every 10 seconds without uncovering it, just setting the lid slightly ajar to let the steam escape: this keeps the popcorn crisp.
5. When you can count 2 to 3 seconds between pops, take off the heat immediately and tip the popcorn into the large bowl: left in the hot pan, it burns in seconds. Discard any unpopped kernels.
6. Immediately drizzle the still-hot popcorn with a little olive oil, tossing with the two spoons so that every piece is lightly coated.
7. Sprinkle over the Parmesan and paprika mixture in 3 goes, tossing well between each addition so it spreads everywhere. Serve straight away, or leave to cool completely before putting in a container.