3 tablespoons vegetable oil
12 cup popcorn
6 tablespoons butter, melted
1 cup pecorino romano cheese, grated
1 teaspoon coarseley ground pepper
In large heavy pot, combine 3 T vegetable oil and popcorn kernels. Cover and cook over high heat shaking the pot often, until the popping stops, 3-5 minutes. Add the butter and toss. Dump the popcorn into a large paper bag and toss with 1 cup cheese and pepper. Makes 8 cups.