Herb & spice blends for popcorn
12 Cups
Ingredients
| Quantity | 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 |
Directions
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