Popcornucopia

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
16 cups
Level:
Easy

Ingredients
  • 6 tablespoons vegetable oil
  • 1/2 cup popcorn kernels
  • 12 sage leaves
  • Kosher salt
  • 4 tablespoons unsalted butter
  • 2 teaspoons poultry seasoning
  • 2 cups roughly chopped pecans
  • 2 cups crushed apple chips
  • 1 1/2 cups dried cranberries
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
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.

  • What do you think this flavored popcorn should be called? Let us know; you must use the entry form in order to be considered.

  • Photograph by Johnny Miller


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    This recipe is featured in:

    Thanksgiving Entertaining