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Nacho-Cheese Popcorn

1/3 cup vegetable oil
3 or 4 dried chilies
1 large clove garlic, cut into quarters
1 teaspoon cumin seed
1/3 cup unpopped popcorn
1/3 cup freshly grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt

1. Place vegetable oil, chilies, garlic and cumin seed in a small saucepan. Cook over low heat for 3 minutes; let stand 10 minutes.* Strain. Use only 3 tablespoons of seasoned oil for popping corn; reserve the rest.
2. Pour reserved seasoned oil over popped popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix.

Makes 2 1/2 quarts.

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

Recipe provided courtesy of The Popcorn Board.

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