2 quarts popped corn
3 tablespoon butter
1 teaspoon bacon salt, or hickory-flavored salt
1/3 cup grated Parmesan cheese
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Makes 2 quarts.
Preheat oven to 250 degrees. Melt butter and pour over popped corn, tossing until evenly coated. Add salt and cheese and mix well. Spread in jellyroll pan and place on upper rack of oven for 20 minutes to dry.