Recipe courtesy of Food Network Kitchen
Popcornucopia
Total:
20 min
Active:
15 min
Yield:
16 cups
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
16 cups
Level:
Easy

Ingredients

Directions

Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.

Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining sage.

Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss. Crumble the fried sage on top.

Photograph by Johnny Miller

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Onion Dip from Scratch

Recipe courtesy of Alton Brown

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Fall Salad

Recipe courtesy of Tyler Florence

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Bruschetta with Peppers and Gorgonzola

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking