3 quarts popped popcorn
2 tablespoons butter or margarine, melted
1 tablespoon Dijon mustard
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
Place popcorn in a large bowl. Combine the remaining ingredients; drizzle over popcorn and toss until well coated.
Yields 3 quarts.
Diabetic Exchanges: 1/2 starch, 1/2 fat
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