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    • #255594

      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.

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