| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 16 cups |
Ingredients
- 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
Instructions
- Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.
- Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining sage.
- Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss. Crumble the fried sage on top.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 301 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 165 mg |
Reviews
Once everything is gathered it’s a great dish for a potluck or big grazing table.
Recipe tastes very good, however it requires MANY different dishes.
Great fun dish and you can add whatever your family loves!