- Put the oil and popcorn in a medium saucepan with the lid on and heat over a medium heat, shaking regularly.
- The corn will start popping after about five minutes, make sure you keep the pan moving so you don’t get burnt pieces.
- When the popping sound becomes infrequent, take off the heat and pour into a serving bowl.
- Immediately toss with the melted butter, parmesan and salt.
- Optional - sprinkle with paprika.