Ingredients
6 quarts (24 cups) popped popcorn (about 3/4 cup unpopped kernels)1/2 cup butter, cubed1 teaspoon dried basil1 teaspoon dried chervil1/2 teaspoon dried thyme1 can (12 ounces) mixed nuts, optionalSalt to taste
Preparation
Place popcorn in a large bowl or roasting pan. In a small saucepan, melt butter over medium heat. Remove from heat; stir in herbs. Drizzle over popcorn and toss to coat.
If desired, stir in nuts. Add salt to taste.
