Harvest-Time Popcorn Photo
Harvest-Time Popcorn

YIELD Makes 2-1/2 quarts (10 cups) mix

INGREDIENTS

2 tablespoons vegetable oil
1 cup popcorn kernels
2 cans (1-3/4 ounces each) shoestring potatoes (3 cups)
1 cup salted mixed nuts or peanuts
1/4 cup margarine, melted
1 teaspoon dried dill weed
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion salt

PREPARATION:

  1. Heat oil in 4-quart saucepan over high heat until hot. Add popcorn kernels. Cover pan; shake continuously over heat until popping stops. Popcorn should measure 2 quarts (8 cups). Do not add butter or salt.
  2. Preheat oven to 325°F. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.
  3. Combine margarine, dill, Worcestershire, lemon-pepper seasoning, garlic powder and onion salt in small bowl. Pour evenly over popcorn mixture, stirring until evenly coated.
  4. Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.
This recipe appears in: Snacks
NUTRITIONAL INFORMATION:
Serving Size: 2 cups popcorn
Fiber 4 g
Carbohydrate 15 g
Saturated Fat 5 g
Total Fat 29 g
Calories from Fat 75 %
Calories 339
Protein 7 g
Sodium 297 mg
DIETARY EXCHANGE:
Fat 6
Starch 1
You Might Also Like
Basil Biscuits

You can't go wrong with biscuits and scones, so put on your chef hat and apron and get in the kitchen to try our recipes.

Smokin’ Triggers Baked Beans

If you're looking for a vegetable side dish, try this recipe for Smokin' Triggers baked beans from BBQ Pitmasters.

search recipes
Don't Miss