1/2 c. squeeze butter
2 tbsp. grated Parmesan cheese
2 tbsp. parsley flakes
1 tsp. garlic powder
1 tsp. chili powder
6 drops hot pepper sauce
8 qts. popped corn

Combine all ingredients except popped corn. Divide popped corn into eight 1 quart servings. For each serving, spoon 1 tablespoon butter mixture over popped corn. Toss until well coated.

Note: Combine each serving in large ziploc bag; shake until coated.