- 1/3 cup grated Romano cheese
- 2-1/4 teaspoons Italian seasoning
- 3/4 teaspoon garlic salt
- 1/3 cup butter, melted
- 3-1/2 quarts popped popcorn
- Mix cheese and seasonings. Drizzle butter over popcorn; toss with cheese mixture. Store in airtight containers. Yield: about 3-1/2 quarts.
Originally published as Italian Cheese Popcorn in Simple & Delicious December/January 2013, p8
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