Kevin's Grana Padano Fajita Gourmet Popcorn

Kevin's taking movie night gourmet this week — wok-popped kernels, a creamy half-melted butter, a hit of fajita seasoning, and an unapologetic blizzard of microplaned Grana Padano.

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Ingredients

• •1/2 cup avocado oil
• •3/4 cup popcorn kernels
• •1/2 stick butter
• •Fajita seasoning, to taste
• •Grana Padano Parmesan cheese, microplaned (as much as you want)
• •Equipment: a wok with a see-through lid

Steps

1. Coat the kernels: Add the avocado oil and popcorn kernels to the wok. Shake it around until every kernel is completely coated in oil.
2. Lid on, high heat: Put the lid on and set it over extremely high heat. Don't touch it until the popcorn starts popping.
3. Shake it like you mean it: Once the popping starts, pull the wok off the heat and shake it very vigorously, then set it back on the heat for a couple of seconds. Repeat every 5–7 seconds until the popping stops. You want to keep the pan hot without letting the direct heat burn the popcorn.
4. Melt the butter: Meanwhile, melt the butter on a side burner over the lowest heat setting. When it's about three-quarters melted, pull it off the heat and swirl it so the residual heat finishes melting it.
5. Butter in rounds: Move the popcorn to a large mixing bowl. Slowly pour the butter over in 2–3 additions, mixing well between each one, so every piece gets an even coating instead of some soaked and some dry.
6. Season: Give it one pass of fajita seasoning, to taste.
7. Go overboard on the cheese: Microplane Grana Padano Parmesan over the top — as much as you want. Enjoy your indulgence.