2 quarts popped corn
2 tablespoon butter
2 tablespoon grated fresh lemon peel
2 teaspoon dried dill
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Salt, to taste Directions Preheat oven to 250 degrees.
Makes 2 quarts.
Melt butter and pour over popped corn, tossing until evenly coated. Add lemon peel, dill and salt, and mix well.
Spread in jellyroll pan and place on upper rack of oven for 20 minutes to dry.