Try this seasoned treat for a tasty twist on plain popcorn. Mixed nuts add crunch and flavor but are optional. The next time you have cream soup or chili, sprinkle a small handful over individual servings. —Flo Burtnett, Gage, Oklahoma
Total TimePrep/Total Time: 15 min.
Makesabout 6 qts
- 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.
Originally published as Three-Herb Popcorn in Taste of Home Premiere 1993
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