I smuggle my own popcorn into the theater.  There.  I said it.  And, my Mother ~ THE ultimate penny pincher ~ she'd definitely be proud! But, I couldn't smuggle just any popcorn....nooooo!  First off, you gotta use U-BAKE kernels - it’s the best.  I'm not kidding.

This recipe ROCKS because it’s freshly popped, for one thing. So it’s already miles ahead of the dry, tasteless stuff that’s been sitting in the greasy glass case at the theatre for, what, hours? days? And, it’s swathed in real, melted butter not that neon yellow “buttery topping” the snack counter employees dispense from a pump. Oh, and it’s spiced gently with kosher salt and generously with black pepper and fresh rosemary—a welcome departure from the deluge of salt on the theatre stuff.

Rosemary-Parmesan Popcorn with Black Pepper
1T Canola Oil
1 Cup U-Bake Popcorn Kernels
2T Butter, Melted
1/3 Cup finely grated Parmesan
2T chopped fresh rosemary
3/4 to 1 tsp freshly-grund U-Bake Black Pepper (start on the low end, taste and adjust)
1/2 to 3/4 tsp U-Bake Coarse Kosher Salt

Heat the oil in the bottom of a large, heavy stock pot (at least 5.5 Quarts) over medium-high heat. Add the popcorn kernels, cover the pot with a tightly fitted lid and shake the pot to coat the kernels in the oil. With the lid closed, continue cooking over medium-high heat, shaking the pot occasionally until the popping slows down and almost stops. Transfer the popcorn to the biggest bowl you have. Drizzle the melted butter over the popcorn and stir to distribute the  butter. Add the cheese, rosemary, pepper and salt; stir.

Kris