3/4 cup (1 1/2 sticks) butter
1 tablespoon soy sauce
1 1/2 teaspoons garlic powder
15 cups (5 ounces) already-popped popcorn
3 1/2 cups (6 ounces) chow mein noodles
2 cups short pretzels
Preheat the oven to 250 degrees F.
Place the butter in a 2-cup microwave-safe container and cover it with a paper towel. Microwave 2 minutes, on HIGH, or until melted.
Remove the butter from the microwave and stir in the soy sauce, garlic powder and ginger.
Place the popped corn, chow mein noodles and pretzels in a large UNSCENTED trash bag. Pour the butter mixture over the popcorn mixture, and shake well to coat the mixture with butter. Pour the popcorn mixture into a large 15 x 10-inch roasting pan, or use two smaller pans. Bake the mixture, uncovered, for 30 minutes. Remove
Store in airtight containers, gift tins or zip-type plastic bags at room temperature for up to 1 month.
Makes about twenty 1/2 cups.
Approximate values per 1/2 cup serving: 81 calories (63 percent from fat), 6 g fat (2.5 g saturated), 9 mg cholesterol, 1 g protein, 6.6 g carbohydrates, 0.7 g dietary fiber, 139 mg sodium