Fall Harvest Popcorn with shoestring potatoes, mixed nuts, dill weed, Worcestershire, lemon pepper, onion and garlic.
2 quarts popped popcorn
2 cans shoestring potatoes
1 can salted mixed nuts
1/4 cup butter, melted
1 teaspoon dill weed
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon and pepper seasoning salt
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 8 to 10 minutes, stirring once. Cool completely; store in airtight containers.
Recipe makes 1 large batch.
Did You Know?
Dill was once boiled in water and the liquid drunk to prevent obesity; the seeds have been chewed to curb appetite.
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