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Triple Herb Popcorn
6 quarts (24 cups) popped popcorn (about 1 cup kernels)
Salt to taste
1/2 cup butter
1 teaspoon dried basil
1 teaspoon dried chervil
1/2 teaspoons dried thyme
1 (12 ounce) can 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.