- 6 quarts (24 cups) popped popcorn (about 1 cup kernels)
- Salt to taste
- 1/2 cup butter, cubed
- 1 teaspoon dried basil
- 1 teaspoon dried chervil
- 1/2 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.
Originally published as Three-Herb Popcorn in Taste of Home February/March 1993, p66
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