Ingredients

• 6 tablespoons vegetable oil
• 1/2 cup popcorn kernels
• 12 sage leaves
• Kosher salt
• 4 tablespoons unsalted butter
• 2 teaspoons poultry seasoning
• 2 cups roughly chopped pecans
• 2 cups crushed apple chips
• 1 1/2 cups dried cranberries
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme

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Instructions

1. Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops. Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.
2. Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat. Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels. Season with salt and repeat with the remaining sage.
3. Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning. Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl. Drizzle with the butter mixture, season with salt and toss. Crumble the fried sage on top.
4. Photograph by Johnny Miller