½ cup Popcorn Kernels
3-4 Tbsp. Olive Oil (Vinesation Milanese, Tuscan, or Garlic Olive Oils)
½ cup Powdered Parmesan Cheese (freshly grated is good too)
1 tsp. Italian Seasoning (homemade or store bought is fine)
1 Tbsp. Salt
Add oil to a large metal stockpot over medium-high heat. Place 3-4 individual kernels in the pan and cover. Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover, and give the pot a shake so that they all get coated with the oil. Or use air popped corn and pour oil and seasonings on immediately after popping.
Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning. When the popping dies down, immediately pour the popcorn it into a large tupperware bowl, and sprinkle with the Parmesan, Italian seasoning and salt. Cover bowl and toss to combine. Serve and enjoy! Do this immediately to help seasonings stick if more oil is needed sprinkle more over popcorn.