Three-herb popcorn
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | quarts | (24 cups) popped popcorn (about 1 cup kernels) Salt to taste |
| ½ | cup | Butter or margarine |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried chervil |
| ½ | teaspoon | Dried thyme |
| 1 | can | (12 ounces) mixed nuts, optional |
Directions
Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in a small saucepan. Remove from heat; stir in basil, | chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts if desired.
Yield: about 20 cups.
From the files of Al Rice, North Pole Alaska. Feb 1994