I can never eat just one handful of popcorn seasoned with this lavender-herb blend. And I'm betting that you can't either. Tip: Several different lemon-pepper seasoning blends are on the market and some are saltier and more peppery and lemony than others. So, I suggest you start by using only ¾ teaspoon, then, if you like, adding in a little more once you've tried the mix on popcorn.
Ingredients
Lavender-Herb Popcorn Seasoning
2½ tablespoons chopped dried chives
1 tablespoon dried culinary lavender buds
1 tablespoon dried thyme leaves
¾ to 1 teaspoon commercial lemon-pepper seasoning, to taste
½ teaspoon garlic salt
Batch (2 quarts) Lavender-Herbed Seasoned Popcorn
4 to 4½ tablespoons salted or unsalted butter, cut into chunks
2 to 2½ teaspoons lavender-herb popcorn seasoning
8 cups unseasoned or very lightly salted popped popcorn
Salt to taste, optional
Instructions
To make the seasoning mix: Combine all ingredients in a mini-chopper or food processor and chop or process 2 minutes or until ground. Store airtight in a dry cool spot for up to 6 months. Makes ⅓ cup seasoning mix, enough for 5 or 6 batches of popcorn. The recipe may be doubled if desired. It will keep in an airtight bottle in a cool, dark spot for at least a year.
To make a batch of popcorn: Combine the butter and seasoning mix in a small saucepan and heat over medium heat to hot but not boiling. Stir well, then let stand so flavors can mingle 2 or 3 minutes. Thoroughly stir into 2 quarts (8 cups) popcorn.
Recipe by Nancy's Lavender Place at https://nancyslavenderplace.com/savory-lavender-herb-seasoned-popcorn-best-popcorn-ever/