Parmesan-Paprika Popcorn

Mix the parmesan, paprika , 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Heat the canola oil and 3 popcorn kernels in a medium saucepan over medium-high heat. When 1 or 2 of the kernels pop, reduce the heat to medium and add the remaining kernels. Cover and cook, shaking the pan occasionally, until the popping subsides, about 2 minutes.

Transfer the popcorn to a large bowl, sprinkle with the parmesan mixture and toss.

Per serving (1 1/4 cups): Calories 100; Fat 6 g (Saturated 2 g); Cholesterol 5 mg; Sodium 160 mg; Carbohydrate 10 g; Fiber 2 g; Protein 4 g Photograph by Jonathan Kantor