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Three-Herb Popcorn

6 quarts popped popcorn (1 c raw kernels)
salt to taste
1/2 c butter or margarine
1 tsp dried basil
1 tsp dried chervil
1/2 tsp dried thyme
12 oz mixed nuts (optional)

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 if
desired.

Yield: 20 cups

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