Ingredients

• 1 (3.5-ounce) package natural microwave popcorn (not the buttered kind)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons freshly grated Parmesan
• Kosher salt
• 2 tablespoons dark brown sugar
• 1 tablespoon unsalted butter
• 1/2 teaspoon chili powder
• 1 (3.5-ounce) package natural microwave popcorn (not the buttered kind), popped
• 1 (3.5-ounce) package natural microwave popcorn (not the buttered kind)
• 1 cup mini or regular chocolate chips
• 2 cups mini marshmallows
• 1 cup salted peanuts, optional

Instructions

1. Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl. Drizzle oil over the popcorn, and toss the popcorn with your hands to coat. Add the cheese and toss again. Season, to taste, with salt. Cool. Transfer to a sealed container and tuck in a lunch box.
2. Put the sugar, butter, and chili powder in a microwave-safe bowl; microwave on medium (50 percent power) until butter melts, about 1 minute. Stir to dissolve sugar. Drizzle over freshly popped popcorn; and toss to evenly coat. Cool. Transfer to a sealed container and tuck in a lunch box.
3. Pop the popcorn according to package instructions. While it's still hot, carefully open and dump into a large bowl. Add the chips and marshmallows.
4. Return popcorn to the microwave. Cook on high until the chips and marshmallows get gooey, about 1 minute. Add the peanuts, if desired, and toss with a spoon until all the popcorn is coated. Cool until chocolate hardens, about 20 minutes. Transfer to a sealed container and tuck in a lunch box.