Mushroom Parmesan, Dill, and Garlic Popcorn
12 c. popped corn (from about 1/2 c. un-popped kernels)
4 Tbsp. Vinesation Dill Olive Oil (try Mushroom & Sage)
1 Tbsp. grated Parmesan cheese
1 tsp. dried dill (or a bit less if using fresh dill)
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground black pepper
your favorite sea salt, if desired
In a small bowl, stir together the Parmesan, dill, garlic powder, onion powder, and black pepper. Set aside.
While the popcorn is still warm, drizzle half the Butter and Dill Olive oil over the popcorn in a fine stream. Using a large wooden spoon, gently toss the popcorn a few times. Then repeat again with the remaining Butter and Dill Olive Oils.
Spoon half of the Parmesan mixture over the popcorn and gently toss. Repeat with the remaining Parmesan mixture. If you like your popcorn more salty, sprinkle more on at the end. And, of course, if you like it more buttery, go ahead and add more of that delicious butter olive oil.