YIELD Makes 2-1/2 quarts (10 cups) mix
|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|
- 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.
- Preheat oven to 325°F. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.
- Combine margarine, dill, Worcestershire, lemon-pepper seasoning, garlic powder and onion salt in small bowl. Pour evenly over popcorn mixture, stirring until evenly coated.
- Bake 8 to 10 minutes, stirring once. Let stand at room temperature until cool. Store in airtight containers.
|Serving Size:||2 cups popcorn|
|Saturated Fat||5 g|
|Total Fat||29 g|
|Calories from Fat||75 %|
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