Recipe: Basil-Parmesan Popcorn

Makes about 4 cups

- 1 ½ tablespoons canola or other vegetable oil

- 3 to 4 tablespoons basil oil

- ¾ cup freshly grated Parmesan cheese

- ¾ to 1 teaspoon kosher salt or gray salt

- ¾ to 1 teaspoon freshly ground coarse black pepper

1. Have all of the ingredients assembled before you begin to pop the corn. Combine unpopped kernels and vegetable oil in a heavy 4-quart saucepan. Place over medium-high heat and when the kernels begin to pop, cover tightly and continue to cook, shaking the pan occasionally, until all the kernels pop, 2 to 3 minutes. Pour into a large bowl.

2. Add basil oil to hot popcorn, toss well and then add cheese and again toss well. Finally, add salt and pepper to taste, mixing well.

Note: A 3.5-ounce package of unflavored microwave popcorn can be used instead of starting from scratch. Follow the package directions and toss the hot popped corn with the flavorings.

From "At Home with Michael Chiarello"