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