Nut And Herb Popcorn - cooking recipe

Ingredients

2/3 c. popcorn (unpopped)
3 Tbsp. olive oil
1 Tbsp. finely chopped fresh rosemary or 2 tsp. dried rosemary leaves, crushed
1/2 tsp. salt
1/2 tsp. pepper
1 (10 oz.) container salted cashews or peanuts

Preparation

About 30 minutes before serving or early in day:
Prepare popcorn as label directs.
(You will have about 16 cups popped corn, depending on brand used.) In large roasting pan or bowl, mix olive oil, rosemary, thyme, salt and pepper.
Add popcorn and cashews; toss to coat well.
Store popcorn mixture in tightly covered containers.
Makes about 18 cups.