2 1/2 quarts popped corn
2 cups corn chips, slightly broken
1 cup dry-roasted peanuts
1/4 cup butter
2 tablespoons Louisiana-Style Hot Sauce
1 teaspoon celery seed
1/4 teaspoon salt (optional)
In small bowl, place 2 cups popped corn; set aside.
Combine remaining popcorn with corn chips and peanuts.
In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat.
Spread on 15 x 10-inch baking sheet. Bake at 350 degrees F for 10 minutes. Remove from baking sheet to large serving bowl.
Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.
(per 1 ounce serving). 153 calories; 6mg cholesterol; 12g fat; 248mg sodium
Source: Orville Redenbacher's Guide to Popping Corn