Servings: 2
Preparation Time: 10 minutes
1/2 cup butter (1 stick)
1/2 teaspoon garlic salt
1/2 teaspoon leaf basil, crumbled
1/8 teaspoon red pepper flakes
1/2 teaspoon leaf oregano
12 cups freshly popped popcorn (about 4 quarts)
2 tablespoons grated Parmesan cheese
Melt butter over low heat, stir in oregano, garlic salt, basil and red pepper flakes. Heat for 1 minute.
Pour over popped corn, mix throughly, then sprinkle with cheese.
