- ½ cup Dierbergs popcorn kernels
- 2 tablespoons Dierbergs vegetable oil
- 2 tablespoons Dierbergs butter, melted
In large heavy saucepan, combine popcorn and oil over medium-high heat. Cover and cook shaking pan occasionally until popping stops, about 5 minutes. Place popcorn in serving bowl. Drizzle butter over top; toss until well mixed.
VARIATION: Rosemary Parmesan Popcorn
Prepare popcorn as directed. Drizzle butter over top. Stir in 2 teaspoons very finely chopped fresh or dried rosemary, 1 teaspoon garlic powder, and ¼ cup grated parmesan cheese until well mixed.
Serving Size: Per 1 cup
Cholesterol: 5 mg
Fat: 5 g
Sodium: 1 mg
Carbohydrates: 6 g
Protein: 1 g
Saturated Fat: N/A