Yield: 12 Cups
Measure | Ingredient |
---|---|
-Sue Woodward | |
1 teaspoon | Dried basil |
1 teaspoon | Dried marjoram |
1 teaspoon | Paprika |
1 teaspoon | Dried thyme |
⅛ teaspoon | Dry mustard |
pinch | Dried sage |
pinch | Cayenne pepper |
2 teaspoons | Chili powder |
2 teaspoons | Curry powder |
⅛ teaspoon | Garlic powder |
1 tablespoon | Dried dill weed |
1½ teaspoon | Dried oregano |
½ teaspoon | Grated lemon peel |
⅛ teaspoon | Garlic powder |
2 teaspoons | Paprika |
1 teaspoon | Dried oregano |
½ teaspoon | Cayenne pepper |
¼ teaspoon | Garlic powder |
¼ teaspoon | Ground cumin |
MEDITERRANEAN BLEND
SPICY BLEND
DILL BLEND
TEXAS BLEND
Pop the popcorn using 1 tsp canola oil. Remove the popcorn from the popper and lightly spary the warm popped corn with vegetable cooking spray. Sprinkle with one of the blends to taste; toss well and serve.
Makes enough seasoning for about 12 cups popcorn.
Source: Theatre Popcorn Popper leaflet From: Suewoodward