Makes 10’12 cups
- 3 Tbsp canola or vegetable oil
- 1 cup popcorn kernels
- 3 Tbsp butter, melted
- 2 tsp dill weed
- ½ cup grated Parmesan cheese
Prep and Cook
- 1Place the oil in a pot, set over medium-high heat. Add the popcorn kernels and top with a lid, keeping it slightly ajar to let the steam escape. Shake the pot back and forth on the burner a few times to coat the kernels with the oil, then leave it be. Remove the pot from the heat when there are more than two seconds between 'pops.'
- 2Turn the heat off and immediately transfer the popcorn to a bowl. Drizzle the melted butter, dill and Parmesan over the popcorn and stir to combine.