Crazy Good Spicy Italian Popcorn
 Can popcorn be Italian? Add garlic butter, Parmigiano Reggiano, oregano, and red pepper flakes and the answer is a definite yes! Ingredients 3 tablespoons vegetable oil ½ cup popcorn kernels 4 tablespoons unsalted butter 2 cloves garlic, minced ¼ cup grated Parmigiano-Reggiano 1 teaspoon red pepper flakes 2 teaspoons dried oregano ½ teaspoon salt 3 tablespoons vegetable oil ½ cup popcorn kernels 4 tablespoons unsalted butter 2 cloves garlic, minced ¼ cup grated Parmigiano-Reggiano 1 teaspoon red pepper flakes 2 teaspoons dried oregano ½ teaspoon salt Instructions Heat the vegetable oil in a very large pan over medium-high heat. Add the popcorn, then cover with a tight fitting lid (alternatively, cover tightly with foil). Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to 2 to 3 seconds apart, remove the pan from the heat. In a medium bowl, melt the butter in the microwave (be sure the bowl is big enough so that it won't bubble over). Add the garlic and microwave for 1 minute more. Pour the garlic butter through a fine meshed strainer into a small bowl; discard the garlic. In a mini food processor or spice grinder, grind the Parmigiano-Reggiano, red pepper flakes, oregano and salt until the mixture resembles coarse sand. Transfer the popcorn to a serving bowl. Pour the garlic butter over the popcorn and toss to coat. Sprinkle with the cheese mixture and toss again until the popcorn is evenly coated. Serve warm or room temperature. Heat the vegetable oil in a very large pan over medium-high heat. Add the popcorn, then cover with a tight fitting lid (alternatively, cover tightly with foil). Wait for the popcorn to start popping, then shake the pan gently every now and again to keep the kernels moving. When the popping slows to 2 to 3 seconds apart, remove the pan from the heat. In a medium bowl, melt the butter in the microwave (be sure the bowl is big enough so that it won't bubble over). Add the garlic and microwave for 1 minute more. Pour the garlic butter through a fine meshed strainer into a small bowl; discard the garlic. In a mini food processor or spice grinder, grind the Parmigiano-Reggiano, red pepper flakes, oregano and salt until the mixture resembles coarse sand. Transfer the popcorn to a serving bowl. Pour the garlic butter over the popcorn and toss to coat. Sprinkle with the cheese mixture and toss again until the popcorn is evenly coated. Serve warm or room temperature. Nutrition Information Powered by Per serving (6 servings) Serving size: 2 cups Calories: 194 Fat: 17 g Saturated fat: 6 g Carbohydrates: 8 g Sugar: 0 Fiber: 1 g Protein: 3 g Sodium: 87 mg Cholesterol: 25 mg Per serving (6 servings) Serving size: 2 cups Calories: 194 Fat: 17 g Saturated fat: 6 g Carbohydrates: 8 g Sugar: 0 Fiber: 1 g Protein: 3 g Sodium: 87 mg Cholesterol: 25 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.