Place cooking oil, chilies, garlic and cumin seed in a small saucepan. Cook over low heat for 3 minutes; let stand 10 minutes.* Strain. Use 3 tablespoons of seasoned oil for popping corn; reserve the rest. This makes about 2-1/2 quarts popped popcorn.

Pour remaining oil over popped popcorn, tossing to coat. Mix Parmesan cheese, paprika and salt. Sprinkle over popped popcorn, tossing to mix.

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

Courtesy of the Popcorn Board