Add some spice to your snack with this recipe from the Popcorn Board. Makes 4 quarts.
- 4 Quart popped popcorn
- 3 Small dried red chilies
- 1 Package (6 3/4 ounce) peanuts
- 6 Tablespoon margarine
- 1 Package (3 1/4 ounce) roasting pepitas (little peppers)
- 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.