12 c. popped popcorn
1/3 c. butter

In large bowl, place popcorn. In 1-quart saucepan, melt butter over low heat (2 to 3 minutes). Follow directions for desired variation. Serve immediately.

Tex-Mex Popcorn: Stir 1/4 teaspoon hot pepper sauce into melted butter. Drizzle over popcorn; toss to evenly coat. In small bowl, combine 1 teaspoon chili powder and 1/4 teaspoon garlic salt. Sprinkle over popcorn; toss to evenly coat.

Savory Popcorn: Stir 2 teaspoons Worcestershire sauce into melted butter. Drizzle over popcorn; toss to evenly coat. In small bowl, combine 1 teaspoon paprika, 1/2 teaspoon seasoned salt, 1/4 teaspoon basil leaves, 1/4 teaspoon marjoram leaves, 1/4 teaspoon thyme leaves and 1/4 teaspoon garlic powder. Sprinkle over popcorn; toss to evenly coat.

Parmesan Italian Popcorn: Drizzle melted butter over popcorn; toss to evenly coat. In small bowl, combine 2 tablespoons grated Parmesan cheese, 1 teaspoon basil leaves, 1/2 teaspoon oregano leaves and 1/4 teaspoon garlic powder. Sprinkle over popcorn; toss to evenly coat.

Praline Pecan Popcorn: Increase butter to 1/2 cup. Stir 1/2 cup firmly packed brown sugar and 1 teaspoon cinnamon into melted butter. Cook over medium heat, stirring occasionally, until mixture comes to full boil (3 to 5 minutes). Boil, stirring constantly, 7 minutes. Remove from heat; stir in 2/3 cup chopped pecans. Slowly pour over popcorn; stir to evenly coat. Cool 10 minutes; break apart.