 | | Directions | | In a small bowl, combine cheese, oregano, basil, parsley flakes, garlic powder, onion powder, and salt. Set aside.
In a large saucepan, heat oil. Add popcorn and cover pan to cook, shaking pan occasionally to ensure that the corn doesn't burn. Pour popped corn into a large shallow bowl. Drizzle popcorn with the melted butter and sprinkle on cheese mixture. Toss until coated evenly.
Serve immediately. |
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Servings: 7
|  | | Ingredients | | - | | 1 1/2 ounces Grana Padano or Parmesan cheese, finely grated |
| - | | 1/2 teaspoon dried oregano |
| - | | 1/2 teaspoon dried basil |
| - | | 1/2 teaspoon parsley flakes |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/8 teaspoon onion powder |
| - | | 3 tablespoons vegetable oil |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup popcorn, unpopped |
| - | | 3 tablespoons butter, melted |
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