Recipe: Pizzaria Poppacorna

Pizzaria Poppacorna
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Source: Orville Redenbacher's Guide to Popping Corn
Makes 3 quarts

2 1/2 qt. popped Orville Redenbacher's Gourmet Popping Corn
1/4 cup grated Parmesan cheese
1 1/2 Tbsp. dry Italian-style salad dressing mix
1/2 tsp. oregano
3 Tbsp. EACH: butter and Hunt's Tomato Ketchup

In large bowl, place hot popped corn; set aside. In small bowl, combine 2 Tbsp. Parmesan cheese, dry salad dressing mix and oregano. In small saucepan, melt butter and ketchup; pour over popped corn, tossing gently to coat. Sprinkle dry salad dressing mixture over popped corn, tossing again to evenly coat all pieces. Spread coated corn on l5x10-inch baking sheet. Bake at 350'F for 5 minutes. Sprinkle remaining Parmesan cheese over baked corn, let cool 5 minutes. Serve immediately or store in airtight container.