Savory Herb Popcorn Mix

Preheat oven to 325°F (165°C) and line two baking sheets with parchment paper.

In a large pot with a tight-fitting lid, heat 2 tablespoons of olive oil over medium-high heat. Add 3-4 popcorn kernels and cover.

When the test kernels pop, add the remaining kernels, cover, and remove from heat for 30 seconds.

Return pot to heat and cook, shaking occasionally, until popping slows to 2-3 seconds between pops (about 3-5 minutes). Transfer popcorn to a very large mixing bowl.

In a small saucepan, melt 4 tablespoons of butter over medium heat. Add 2 tablespoons of chopped rosemary and 1 tablespoon of chopped thyme, and cook for 1 minute until fragrant.

Remove herb butter from heat and stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper.

Pour the herb butter mixture over the popcorn and toss well to coat evenly.

Sprinkle 3 tablespoons of nutritional yeast and 1/4 cup of grated parmesan cheese over the popcorn while still warm, tossing to distribute evenly.

In a separate bowl, toss 1 cup of mixed nuts with 1 tablespoon of olive oil and 1/2 teaspoon of sea salt.

Spread the seasoned nuts on one of the prepared baking sheets and toast in the preheated oven for 10-12 minutes, stirring halfway through, until golden and fragrant.

Spread the seasoned popcorn on the second baking sheet and bake for 10-15 minutes, stirring every 5 minutes, to crisp it up.

Allow both the popcorn and nuts to cool completely on the baking sheets.

In a large bowl, combine the cooled popcorn, toasted nuts, 1 cup of pretzel sticks, and 1/2 cup of dried cranberries.

Sprinkle with remaining 1/2 teaspoon of sea salt and toss gently to combine.

Store in airtight containers for up to 5 days.