Harvest Popcorn
Author: Sphere Magazine, October 1975 issue
- ⅓ cup butter, melted
- 1 teaspoon dried dillweed
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 2 quarts popped corn*
- 2 cups shoestring potatoes
- 1 cup mixed nuts
- Heat oven to 350 degrees.
- Mix butter, dillweed, lemon pepper, Worcestershire sauce, garlic powder, onion powder, and salt. Toss with remaining ingredients.
- Spread popcorn mixture in a jelly roll pan and bake for 8 minutes, stirring once. Let cool in pan then store in airtight container.
- *Tip: ⅓ cup unpopped corn makes about 2-1/2 quarts popped corn.
Recipe by The Culinary Cellar at https://theculinarycellar.com/harvest-popcorn/
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