• 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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