# Ingredients:
→ Popcorn
01 - 1⁄2 cup popcorn kernels (yields about 8 cups popped)
02 - 2 tablespoons vegetable oil
→ Garlic Herb Butter
03 - 4 tablespoons unsalted butter
04 - 2 cloves garlic, finely minced
05 - 1 tablespoon fresh parsley, finely chopped
06 - 1 teaspoon fresh thyme leaves, chopped
07 - 1⁄2 teaspoon dried oregano
08 - 1⁄2 teaspoon fine sea salt
09 - 1⁄4 teaspoon freshly ground black pepper
→ Snack Mix Add-ins
10 - 1 cup mini pretzel twists
11 - 1⁄2 cup roasted almonds or mixed nuts
12 - 1⁄2 cup baked cheese crackers (optional)
13 - 1⁄2 cup rye chips (optional)
# Instructions:
01 - Heat vegetable oil in a large pot over medium heat. Add popcorn kernels, cover, and shake occasionally. Continue until popping slows to 2–3 seconds between pops. Remove from heat and transfer popcorn to a large bowl, discarding unpopped kernels.
02 - Melt unsalted butter in a small saucepan over medium-low heat. Sauté minced garlic for 1–2 minutes until fragrant but not browned. Stir in parsley, thyme, oregano, sea salt, and black pepper. Remove from heat.
03 - Drizzle garlic herb butter over the warm popcorn. Toss gently to coat. Add pretzel twists, roasted almonds or nuts, cheese crackers, and rye chips. Toss again until evenly mixed and coated.
04 - Serve immediately, or spread mix on a baking sheet to cool for crispness. Store in an airtight container for up to 3 days.
