Parmesan Popcorn

Parmesan Popcorn 1/3 to 1/2 cup popcorn kernels makes 8 cups popped popcorn 1 tablespoon olive oil 1 tablespoon butter 1/4 to 1/2 cup of Parmesan cheese grated 1/2 - 1 teaspoon dried parsley Salt to taste (use table salt, it sticks better) Use an air-popper to pop kernels. Allow air popper to heat up, toss in kernels and let it do its thing. Place a large bowl under the spout of the air popper. Combine the olive oil and butter in a small microwave safe ramekin. Heat in microwave for about 15 to 30 seconds, depending on your microwave. Once popcorn is popped, pour the oil/butter combo over top and toss the popcorn until it coats the popcorn nicely. Another option is to layer the mixture over the popcorn as it's popping. Drizzle with spoon over the popcorn when the bowl is 1/3 full, then 2/3 full, then completely full. Either option is a great way to evenly coat it. You can use more or less depending on your dietary restrictions. Toss the Parmesan over top of the popcorn, plus the parsley and salt (if desired). Toss the bowl until the parmesan, parsley and salt coats all the popcorn evenly. One trick for even coating is using a bowl that is much larger than you need so it's easy to toss the popcorn repeatedly without spilling any. Grab a glass, fill with ice, and pour yourself a Diet Dr. Pepper. Serve with a big old sweet and salty loving smile! Notes You can use all butter if you like. You can use all olive oil if you like. You can use fresh Parmesan or the cheaper stuff if it's all you have. You can substitute other herbs for the parsley. This recipe is easily adaptable. Use what you love!