Three-herb popcorn

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

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