Fall Harvest Popcorn
|Popped popcorn||2 Quart, unsalted (Freshly)|
|Canned shoestring potatoes||3 1⁄2 Ounce (Two 1 3/4 Ounce Cans)|
|Salted mixed nuts||1 Cup (16 tbs)|
|Butter/Margarine||4 Tablespoon, melted (1/2 Stick)|
|Dill weed||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Lemon pepper seasoning||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
Preheat the oven to 325°F.
Combine the popcorn, shoestring potatoes and nuts in a large roasting pan.
Combine the butter, dill, Worcestershire sauce, lemon-pepper seasoning, garlic powder and onion powder in a small bowl; pour over the popcorn mixture, stirring until evenly coated.
Bake for 8 to 10 minutes, stirring once.
Cool completely; store in airtight containers.