Popcornucopia

Directions

1. 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. 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. 3
   Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat.
4. 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. 5
   Season with salt and repeat with the remaining sage.
6. 6
   Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning.
7. 7
   Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl.
8. 8
   Drizzle with the butter mixture, season with salt and toss.
9. 9
   Crumble the fried sage on top.
10. 10
    What do you think this flavored popcorn should be called?
11. 11
    Let us know; you must use the entry form in order to be considered.
12. 12
    Photograph by Johnny Miller