- 12 cups popped corn
- 2 teaspoons paprika
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon garlic salt
- 1/2 cup butter
- 4 tablespoons vegetable oil
Heat oil in large pan over medium heat, add corn, shake pan occasionally to ensure that the popcorn doesn't burn. In a small sauce pan, over low heat, melt butter. Add seasonings and pour over hot popped corn. Mix well. Best when served warm.
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