Fall harvest popcorn

Yield: 1 servings

Measure Ingredient
2 quarts Popped popcorn; unsalted
2 cans Shoestring potatoes
1 cup Mixed nuts; salted
¼ cup Butter or margarine; melted
1 teaspoon Dill weed
1 teaspoon Worcestershire sauce
½ teaspoon Lemon pepper seasoning
¼ teaspoon Garlic powder
¼ teaspoon Onion powder

Preheat oven to 325~. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside. Combne butter, dill, worcestershire sauce, lemon pepper seasoning, garlic powder and onion powder in small bowl; pour over popcorn mixtue, stirring until evenly coated.

Bake 8-10 minutes, stirring once. Cool completely; store in airtight containers.

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