Buffalo Style Hot 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
We love to see when you like and share our hard work, but ask that you please follow just a few guidelines.. Use one photo of the finished product on your site and provide a link back to my original post. If you feature a photo from my post, it may not be accompanied by the project/recipe tutorial, whether in my own words as it originally appeared or paraphrased. Always feel free to share photos and links on Pinterest, as it will route back to the original post. Budget101.com is protected under copyright laws. If you any questions or would like to notify me that you’re sharing a post, please email me at liss @ budget101.com