Parmesan Pepper Popcorn
1/4 c Uncooked popcorn kernels
1 tb Corn oil
1 pk Butter Buds Mix, dry
1 t Basil leaves
1/2 ts Oregano leaves
1/4 c Grated Parmesan cheese
1/8 ts Black pepper
To prepare popcorn, place oil and unpopped corn kernels in popcorn popper.
Cover and pop according to manufacturer's directions.
Remove popped corn from heat.
If using a heavy saucepan or skillet, heat, covered, over medium heat.
Shake while corn is popping.
If using hot-air popcorn popper, spray popped corn lightly with non-stick cooking spray.
Combine warm popcorn with the remaining ingredients in large bowl; toss to mix.
Triple Herb Popcorn
6 qt (24 cups) popped popcorn (about 1 cup kernels)
Salt to taste
1/2 c Butter
1 t Dried basil
1 t Dried chervil
1/2 ts Dried thyme
1 cn (12 ounces) mixed nuts
Place popcorn in a large container or oven roasting pan.
Salt to taste and set aside.
Melt butter in a small saucepan.
Remove from heat; stir in basil, chervil and thyme.
Drizzle butter mixture over popcorn and toss lightly to coat evenly.
Stir in the nuts.