VERIFIED BY Taste of Home Test Kitchen
- 6 quarts (24 cups) popped popcorn (about 3/4 cup unpopped kernels)
- 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
- Salt to taste
- Place popcorn in a large bowl or roasting pan. In a small saucepan, melt butter over medium heat. Remove from heat; stir in herbs. Drizzle over popcorn and toss to coat.
- If desired, stir in nuts. Add salt to taste. Yield: about 6 qts.
Originally published as Three-Herb Popcorn in Taste of Home February/March 1993, p66