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  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.
Set aside.
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.

Recipe Summary

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2564 Calories from Fat 1472

% Daily Value*

Total Fat 162 g249.9%

Saturated Fat 48.9 g244.7%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 1497.5 mg62.4%

Total Carbohydrates 226 g75.2%

Dietary Fiber 15 g60%

Sugars 8.3 g

Protein 59 g117.1%

Vitamin A 35.9% Vitamin C 5.9%

Calcium 21.6% Iron 35.8%

*Based on a 2000 Calorie diet


Fall Harvest Popcorn Recipe