Step 1

Measure Parmesan, garlic salt, onion powder, dried parsley, salt, dried dill, and black pepper into a mini food processor (or blender). Pulse until all ingredients are ground into a fine powder. Set aside.

Step 2

Cube butter and melt (either in a glass measuring cup in the microwave or in a small saucepan on the stove). Allow to sit for a few minutes.

Step 3

To pop 6 cups of popcorn at a time in the microwave, pour 1/4 cup popcorn kernels in a clean paper sack (I use a 12 3/8 X 6 1/8 X 4" brown paper lunch bag). Fold over the top several times. Microwave on high until there is a 2-second pause between pops (all microwaves vary, but this will probably take around 2 minutes, give or take 30 seconds). Shake the bag so that any unpopped kernels roll to one corner. Tear a tiny hole in that corner and shake out kernels. Pour popped popcorn into a large bowl. Repeat entire process one more time for a total of 12 cups popcorn.

Step 4

Use a spoon to skim the foam from the surface of the melted butter and discard. Slowly drizzle the clear, yellow, melted butter over the popcorn in the bowl, occasionally stirring with a large spoon to make sure that all of the popcorn is evenly coated. Stop pouring out the melted butter once you reach the milky solids in the bottom of the cup/pan (you may discard these or reserve for use in another recipe).

Step 5

Sprinkle the popcorn with the Ranch Popcorn Seasoning, carefully stirring and tossing so that the popcorn gets evenly coated. Taste as you go...you may choose to use some or all of the Parmesan/herb mixture, and at the end, you may season with additional salt and/or pepper, to taste, if desired. Serve immediately.