Ingredients
3 tablespoons safflower oil
1/2 cup popcorn kernels, plus more for testing
4 tablespoons melted unsalted butter
1/2 cup finely grated Pecorino Romano
2 teaspoons Tajín Clásico seasoning
1/2 teaspoon kosher salt
1 pinch cayenne pepper (optional)
Preparation
Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high. When kernels pop, add 1/2 cup kernels, cover, and remove from heat; let stand 30 seconds. Return to high heat; cook until popping stops, about 2 minutes. Transfer to a bowl. Toss with butter, cheese, Tajín, and salt. Add more Tajín to taste, and cayenne for extra heat, if desired.
