Triple Herb Popcorn recipe

6 quarts (24 cups) popped popcorn
    (about 1 cup kernels)
Salt to taste
1/2 cup butter
1 teaspoon dried basil
1 teaspoon dried chervil
1/2 teaspoons dried thyme
1 (12 ounce) can mixed nuts

Place popcorn in a large container or oven roasting pan. Salt to taste and set aside.

Melt butter in a small saucepan. Remove from heat; stir in basil, chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts.