1/2 Cup Popping Corn 1 T Basil Infused Olive Oil 1 t Hot Pepper Sesame Oil 1/2 t Salt 4 T Parmesan Cheese, grated
Make a bunch, then store it in snack-sized baggies to eat through the week.
Heat oil in skillet until very hot. To test heat, toss in 3 kernels. When they pop, toss in the rest and place on the fitted lid. As the kernels are popping, shake the skillet to prevent burning. Toss the salt and parmesan while hot. Enjoy!