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.