- Cook Time
- Prep Time
- 3 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 6 tablespoons melted butter
- 1 cup grated Pecorino-Romano cheese
- 1 teaspoon coarsely ground pepper
In a large, heavy pot, combine 3 tablespoons vegetable oil and 1/2 cup popcorn kernels. Cover and cook over high heat, shaking the pot often, until the popping stops, 3 to 5 minutes. Add 6 tablespoons melted butter and toss. Dump the popcorn into a large paper bag and toss with 1 cup grated pecorino-romano cheese and 1 teaspoon coarsely ground pepper.