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