Harvest-Time Popcorn Photo
Harvest-Time Popcorn

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


  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
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
Fat 6
Starch 1
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