5 tbsp. butter
1 tsp. paprika
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin
12 c. popped popcorn
6 tbsp. grated Kraft Parmesan cheese

In a small saucepan melt the butter. Stir the paprika, red pepper, and cumin into the melted butter; let cool about 5 minutes. Place the popcorn in large bowl. Pour spice mixture on top; sprinkle with the cheese. Toss with serving forks, coating the popcorn evenly with the spice mixture. Serve in individual salad bowls. Makes 12 cups.

PARMESAN POPCORN: In small saucepan melt 1/4 cup butter. Stir 1/3 cup grated Kraft Parmesan cheese into melted butter; let cool about 5 minutes. Place 12 cups popped popcorn in large bowl. Pour the cheese mixture on top. Toss with serving forks, coating the popcorn evenly. Makes 12 cups.

LEMON-BASIL BUTTERED POPCORN: In small saucepan melt 1/4 cup butter. Stir 1 1/2 teaspoons dried basil, crushed, and 1 teaspoon lemon juice into the melted butter; let cool about 5 minutes. Place 12 cups popped popcorn in large bowl. Pour the spice mixture on top; sprinkle lightly with salt, if desired. Toss with serving forks, coating the popcorn evenly. Makes 12 cups.