- 1/2 Teaspoon sunflower oil
- 1/2 clove garlic, peeled and crushed
- 3/4 Ounces uncooked popping corn
- 1/3 Ounce Parmesan cheese, finely grated
- Pinch of salt
- Pinch of cayenne
Heat the oil and garlic in a small lidded saucepan. When the oil is hot, add the popping corn, cover with the lid and cook over a high heat for 1 minute. When the corn begins to pop, move the pan back and forth over the heat until the popping subsides. Remove the pan from the heat and carefully remove the lid, some corn may still pop. Add the Parmesan, salt, and cayenne, toss to coat, then transfer to a bowl to serve.