Three-herb Popcorn

6 qt (24 cups) popped popcorn (about 1 cup kernels)
Salt to taste
1/2 c Butter or margarine
1 ts Dried basil
1 ts Dried chervil
1/2 ts Dried thyme
1 cn (12 ounces) mixed nuts, optional

Place popcorn in a large container or oven roasting pan. Salt to taste and set aside. Melt butter in a small saucepan. Remove from heat; stir in basil, & chervil and thyme. Drizzle butter mixture over popcorn and toss lightly to coat evenly. Stir in the nuts if desired.

Al Rice