Cindy Ksenics' Hollywood Popcorn

• 1 cup slivered almonds
• 1/2 cup butter
• 2 tablespoons snipped chives
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 2 quarts freshly popped popcorn
• salt to taste

Preheat oven to 350. Place almonds in an even layer on a baking sheet and toast until lightly browned, about 10 minutes. Melt butter in a small skillet and stir in the chives, cumin, and cayenne pepper. Place the popcorn in a serving brown and add the almonds. Pour the butter mixture over and toss well to coat. Add salt to taste and serve.

from the 1994 "A Taste of Mount Vernon" Cookbook by Mormons from Alexandria, Virginia.