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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 16 cups
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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


  1. 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.
  2. 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.
  3. 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.