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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 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.

Photograph by Johnny Miller

Courtesy of Food Network Magazine

My Private Notes

Name: Popcornucopia
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 16 cups
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