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    • Buffalo Style Hot Popcorn

      Barbecue Popcorn


      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.

      Nutritional information (per 1 ounce serving). 153 calories; 6mg cholesterol; 12g fat; 248mg sodium
      Source: Orville Redenbacher's Guide to Popping Corn


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