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Ingredients
- 2 1/2 quart popped corn
- 2 c. corn chips, slightly broken
- 1 c. Dry-Roasted Peanuts
- 1/4 c. butter
- 2 Tbsp. Louisiana-Style Warm Sauce
- 1 tsp celery seed
- 1/4 tsp salt (optional)
Directions
- In small bowl, place 2 c. popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In small saucepan, heat butter with hotsauce, celery seed and salt; pour over popcorn/peanut mix, tossing gently to coat. Spread on 15x10-inch baking sheet. Bake at 350'F for 10 min. Remove from baking sheet to large serving bowl. Toss with remaining2 c. popped corn. Serve immediately or possibly store in airtight container.
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