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Categories:Viewed: 18 - Published at: 6 years ago
Ingredients
- 15 cups plain popped popcorn (from about 1/2 cup kernels), unpopped kernels removed
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fine salt
- 3 ounces Pecorino Romano cheese, grated on the spiky or smallest holes of a box grater (about 1 cup)
Method
- Heat the oven to 250 degrees F and arrange a rack in the middle.
- Place the popcorn in a large roasting pan.
- Place the butter, red pepper flakes, and salt in a small saucepan over low heat and cook, stirring occasionally, until the salt has dissolved and the butter has melted.
- Drizzle the butter mixture over the popcorn, making sure to scrape it all out of the pan with a rubber spatula.
- Using a flat spatula, toss the popcorn to coat it in the butter mixture.
- Sprinkle with the cheese and toss again.
- Bake, stirring every 10 minutes with the flat spatula and scraping up any cheese from the bottom of the pan, until the popcorn is crispy and well coated with the cheese, about 30 minutes total.
