Popped corn, roasted peanuts and pretzel
sticks are well-seasoned with Worcestershire sauce, garlic and
onion salt, then baked until crisp.
Big League Snack
Attack
1/3 cup butter
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
6 cups unsalted popped popcorn*
1 cup thin pretzel sticks
1/2 cup salted, roasted peanuts
- Toss together the popcorn, pretzel sticks
and peanuts in a large bowl.
- Melt the butter and stir in the seasonings.
- Drizzle butter/seasoning mixture over
popcorn mixture, stirring to coat well.
- Spread the mixture in a large, shallow
baking pan and put it in a preheated 250°F (120°C) oven
to bake for 45 minutes. Stir with a wooden spoon every 10 minutes
while it's baking
Makes 8 cups.
*1 ounce of unpopped popcorn kernels (2
tablespoons household measure) makes approximately 4 cups of
popped popcorn.
Nutritional Information:(based on 1-cup
serving)
Total Calories 136.4; Fat - 9.4 g; Carbohydrate 10.7g; Sugar
.5 g; Fiber 1.6 g; Protein 3.6 g; Sodium 273.2 g; Cholesterol
7.7 mg.
Recipe provided courtesy of The Popcorn Board.
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