q 2 quarts popped corn
q 2 tbsp. butter
q 2 tbsp. grated fresh lemon peel
q 2 tsp. dried dill
q Salt, to taste
n Note: The lemon flavor intensifies with time.
n Preheat oven to 250 degrees.
n Melt butter and pour over popped corn, tossing until evenly coated. Add lemon peel, dill and salt, and mix well.
n Spread in jellyroll pan and place on upper rack of oven for 20 minutes to dry.