Nacho-Cheese Popcorn

Yield: 2 1/2 quarts

Ingredients

• 1/3 cup cooking oil
• 3 or 4 dried chilies
• 1 large clove garlic, cut into quarters
• 1 teaspoon cumin seed
• 1/3 cup unpopped popcorn
• 3 tablespoons hot oil
• 1/3 cup Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon salt

Directions

1. Place cooking oil, chilies, garlic and cumin seed in a small saucepan.
2. Cook over low heat for 3 minutes; let stand 10 minutes.
3. Strain.
4. Use 3 tablespoons of seasoned oil for popping corn; reserve the rest.
5. This makes about 2 1/2 quarts popped popcorn. Pour remaining oil over popped popcorn, tossing to coat.
6. Mix Parmesan cheese, paprika and salt.
7. Sprinkle over popped popcorn, tossing to mix.

Notes

A larger amount of hot oil may be made and stored for future use.