Mix the parmesan, paprika, 1/8 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Heat the canola oil and 3 popcorn kernels in a medium saucepan over medium-high heat. When 1 or 2 of the kernels pop, reduce the heat to medium and add the remaining kernels. Cover and cook, shaking the pan occasionally, until the popping subsides, about 2 minutes.

Transfer the popcorn to a large bowl, sprinkle with the parmesan mixture and toss.

Per serving (1-1/4 cup): Calories 101; Total Fat 6 grams; Saturated Fat 1 grams; Protein 3 grams; Total Carbohydrate 9 grams; Sugar: 0 grams; Fiber 2 grams; Cholesterol 5 milligrams; Sodium 226 milligrams

Photograph by Jonathan Kantor