Buffalo Parmesan Popcorn

In a small saucepan, melt the butter over low heat. When the butter starts to melt, add the Frank’s and Cajun seasoning. Stir to combine and remove from heat.

Slowly pour the mixture over the popped popcorn and toss to combine until fully distributed. Sprinkle with salt, pepper and Parmesan cheese and toss to coat.

Notes:
I pop my popcorn on the stove because: a) we don’t have a microwave, and b) we don’t have an airpopper. So stove popping is really my only choice, which is A-OK with me because I love it that way.

Here’s how to do it: Heat 1 tablespoon of oil in a medium heavy-bottomed pan over medium heat. (I use grapeseed, you can use canola, vegetable, etc. just not olive oil, it will be likely to burn).

Add a few popcorn kernels and let it heat up. When one kernel pops, add 1/3 cup of uncooked popcorn kernels and cover the pan. Shake the pan a little to spread the kernels in an even layer. Let the kernels pop for several minutes until the pan is full and the popping slows down. Remove from heat and transfer popcorn to a large bowl.

If you like ranch dressing, try adding a dash of dry ranch mix to the buffalo sauce; if you are a fan of blue cheese, toss some crumbles into the popped corn!