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Ingredients:
2 quarts popped popcorn; unsalted
2 can shoestring potatoes
1 can mixed nuts; salted
1/4 cup butter or margarine, melted
1 teaspoon dill weed
1 teaspoon worcestershire sauce
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Preheat oven to 325-degrees. Combine popcorn, shoestring potatoes and nuts in large roasting pan. Set aside.

Combine butter, dill, worcestershire sauce, lemon pepper seasoning, garlic powder and onion powder in small bowl; pour over popcorn mixture, stirring until evenly coated.

Bake eight to ten minutes, stirring once. Cool completely; store in airtight containers.

Recipe yields 1 large batch of Fall Harvest Popcorn.

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