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