- February 2, 2008 at 9:33 pm #255594LissKeymaster
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
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