- 10 cups popped popcorn
- 1/4 cup butter, melted
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/3 cup grated Parmesan cheese
- Place popcorn in a large bowl. In a small bowl, combine the butter, paprika, cumin and red pepper flakes. Pour over popcorn; toss to coat. Sprinkle with Parmesan cheese and toss again. Yield: 10 servings.
Originally published as Nacho Popcorn in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p214
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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