Popcorn

1. In a large heavy-bottom saucpan, stir together 1 Tbsp. olive oil and 1/2 cup popcorn kernels; cover partially with lid to allow steam to escape. 

2. Cook over medium heat until popping slows, 4 to 6 minutes. Remove from heat; let stand (covered) until popping stops, 1 minute. Toss hot popcorn with more oil or butter and salt, as desired. Makes 8 to 10 cups. 

Popcorn flavors

Spicy popcorn:
1-1/2 tsp. paprika
3/4 tsp. coarse salt
1/2 tsp. ground cumin
pinch of cayenne pepper
pinch of ground black pepper
2 Tbsp. olive oil
Combine paprika, salt, cumin, cayenne, and black pepper. Toss hot popcorn with oil to coat evenly, then toss with spice mixture. 

Parmesan popcorn:
1/4 cup grated Parmesan cheese
3/4 tsp. coarse salt
1/4 tsp. ground pepper
2 Tbsp. olive oil
Combine Parmesan, salt, and pepper. Toss hot popcorn with oil to coat evenly then toss with Parmesan mixture. 

Cinnamon-Sugar popcorn: 
2 Tbsp. sugar
1 tsp. ground cinnamon
1/2 tsp. coarse salt
2 Tbsp. melted butter
Combine sugar, cinnamon, and salt. Toss hot popcorn with melted butter to coat evenly, then toss with sugar mixture.