Popcornucopia

• 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.
2. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.
3. Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat.
4. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels.
5. Season with salt and repeat with the remaining sage.
6. Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning.
7. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl.
8. Drizzle with the butter mixture, season with salt and toss.
9. Crumble the fried sage on top.
10. What do you think this flavored popcorn should be called?
11. Let us know; you must use the entry form in order to be considered.
12. Photograph by Johnny Miller

vegetable oil, popcorn kernels, sage, kosher salt, unsalted butter, poultry seasoning, pecans, apple chips, cranberries, fresh parsley, fresh rosemary, thyme

Taken from www.foodnetwork.com/recipes/food-network-kitchens/popcornucopia.html (may not work)