ROSEMARY PARMIGIANO-REGGIANO POPCORN

4 quarts popped popcorn
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons finely crushed rosemary, fresh or dry (or to taste)
1/4 cup grated Parmigiano-Regianno cheese or other Parmesan cheese
1 teaspoon garlic salt (or sea salt)
1/8 teaspoon white pepper, optional

Place popcorn in a large serving bowl.

Mix butter, olive oil and rosemary together in a small bowl; microwave 20 seconds to melt butter. Stir butter mixture and pour over popcorn; toss.

Sprinkle cheese, garlic salt and pepper over popcorn; toss again and serve.

Makes: 16 servings (1 cup per serving)
Source: National Popcorn Board