Harvest-Time Popcorn
the Editors of Publications International, Ltd.
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
- 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.
Nutritional Information
| Serving Size: | 2 cups popcorn |
| Calories | 339 |
| Calories from Fat | 75 % |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrate | 15 g |
| Fiber | 4 g |
| Protein | 7 g |
| Sodium | 297 mg |
Dietary Exchange
| Starch | 1 |
| Fat | 6 |
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