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.