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Fall Harvest Popcorn Recipe
|Popped popcorn||2 Quart, unsalted (Freshly)|
|Canned shoestring potatoes||3 1⁄2 Ounce (Two 1 3/4 Ounce Cans)|
|Salted mixed nuts||1 Cup (16 tbs)|
|Butter/Margarine||4 Tablespoon, melted (1/2 Stick)|
|Dill weed||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Lemon pepper seasoning||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2564 Calories from Fat 1472
% Daily Value*
Total Fat 162 g249.9%
Saturated Fat 48.9 g244.7%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 1497.5 mg62.4%
Total Carbohydrates 226 g75.2%
Dietary Fiber 15 g60%
Sugars 8.3 g
Protein 59 g117.1%
Vitamin A 35.9% Vitamin C 5.9%
Calcium 21.6% Iron 35.8%
*Based on a 2000 Calorie diet
Combine the popcorn, shoestring potatoes and nuts in a large roasting pan.
Combine the butter, dill, Worcestershire sauce, lemon-pepper seasoning, garlic powder and onion powder in a small bowl; pour over the popcorn mixture, stirring until evenly coated.
Bake for 8 to 10 minutes, stirring once.
Cool completely; store in airtight containers.