Yield: 1 Servings
| Measure | 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 |
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