Herb & spice blends for popcorn

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

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