2 tablespoons butter
1/4 teaspoon crushed dried parsley flakes
Pinch of powdered sage
1/8 teaspoon crushed dried rosemary leaves
1/4 teaspoon crushed dried thyme leaves
1/4 teaspoon lemon juice
2 quarts popped popcorn
Salt to taste
Melt butter over low heat. Stir herbs and lemon juices into the melting butter. Drizzle over popcorn. Add salt to taste.
Makes 2 quarts.
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