2 tablespoons peanut oil
1 pound roasted shelled Virginia-type peanuts
3 quarts popped popcorn
3 tablespoons soft butter or margarine
1 teaspoon garlic salt
1/4 cup grated Parmesan cheese
Servings: 12
Heat peanut oil in a 15-1/2 × 10-1/2 × 1-inch baking pan in a 350 degree oven for about 5 minutes. Remove from oven; add peanuts and stir until coated with oil. Return to oven for 5 minutes. Remove from oven, add popped popcorn; sprinkle with garlic salt and Parmesan cheese; stir to coat popcorn and peanuts. Return to oven for 5 minutes.
Yield: 3 quarts
1 pound roasted shelled Virginia-type peanuts
3 quarts popped popcorn
3 tablespoons soft butter or margarine
1 teaspoon garlic salt
1/4 cup grated Parmesan cheese
Servings: 12
Heat peanut oil in a 15-1/2 × 10-1/2 × 1-inch baking pan in a 350 degree oven for about 5 minutes. Remove from oven; add peanuts and stir until coated with oil. Return to oven for 5 minutes. Remove from oven, add popped popcorn; sprinkle with garlic salt and Parmesan cheese; stir to coat popcorn and peanuts. Return to oven for 5 minutes.
Yield: 3 quarts
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