3 to 4 quarts popped corn
1/3 c. butter
1 tsp. (heaping) parsley flakes
1/2 tsp. (heaping) basil
1/4 tsp. salt (or more to suite taste)
1/4 tsp. garlic powder

Preheat oven to 300 degrees. Melt together butter, parsley, basil, salt and garlic powder. Pour butter mixture over popped corn in large shallow baking pan (or cookie sheet with sides). Bake for 10 to 15 minutes, until crisp. Stir occasionally to evenly distribute herb mixture. Will keep for days if stored in air tight container.