1 quart popped popcorn
1 teaspoon roasted red pepper oil
1 teaspoon fresh or dried thyme leaves
1/4 teaspoon minced rosemary
1/4 teaspoon kosher or table salt
1/8 teaspoon cayenne pepper

Preheat oven to 325° F. Spread popcorn on a baking sheet and sprinkle with roasted red pepper oil. Sprinkle with thyme, rosemary salt and pepper. Bake 7 minutes and serve warm.

Yield: 1 quart