A hot and spicy popcorn snack mix with crushed dried red chiles and roasted pepitas.
4 quarts popped popcorn
3 small dried red chiles
1 (6.75-ounce) package peanuts
6 tablespoons butter or margarine
1 (3.25-ounce) package roasted pepitas, (pumpkin seeds)
3/4 teaspoon garlic salt
- Heat popped popcorn in oven if it is cold. Cook chiles and peanuts in margarine over low heat for 5 minutes; remove chiles.
- Add pepitas and pour over hot corn; season with garlic salt.
Makes about 4 1/2 quarts.
Recipe and photograph provided courtesy of The Popcorn Board.