- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- 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
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.
