Fall Harvest Popcorn Recipe
Ingredients
| Popped popcorn | 2 Quart, unsalted | |
| Potatoes | 2 Can (10oz) | |
| Nuts | 1 Cup (16 tbs), salted | |
| Butter/Margarine | 4 Tablespoon, melted | |
| Dill weed | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| 1/2 teaspoon lemon-pepper seasoning | ||
| Garlic powder | 1/4 Teaspoon | |
| Onion powder | 1/4 Teaspoon | |
Directions
Preheat the oven to 325°F.
Combine the popcorn, shoestring potatoes and nuts in a large roasting pan.
Set aside.
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.
Combine the popcorn, shoestring potatoes and nuts in a large roasting pan.
Set aside.
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.
Chef
