Spiced popcorn with nuts, herbs and dried cranberries

Ingredients:

• 0.5 cup popcorn
• 6 tablespoons of vegetable oil
• 12 sage leaves
• 4 tbsp (60 g) butter
• 2 tsp seasonings for chicken
• 2 cups coarsely chopped pecans
• 2 cups crushed apple chips
• 1.5 cups dried cranberries
• 1/4 cup finely chopped parsley
• 1 tbsp finely chopped rosemary
• 1 tbsp finely chopped thyme

Preparation:

1. Pour 3 tablespoons of vegetable oil into a large saucepan or cauldron, add a few corn kernels, and heat over medium heat until one pops. Then add the remaining corn, cover tightly, and cook, shaking the pan occasionally, until the popping stops, 3-5 minutes.
2. Meanwhile, heat the remaining 3 tablespoons of vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then transfer with a slotted spoon to paper towels. Season with salt and cook the remaining sage in the same manner.
3. In a small saucepan over medium heat, melt the butter and whisk in the poultry seasoning. In a large bowl, combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary, and thyme. Drizzle with the herbed butter, season with salt, and toss to combine. Top with crispy sage.