Buffalo Style Hot Popcorn

Recipe Ingredients

2 1/2 quarts popped corn

2 cups corn chips, slightly broken

1 cup dry-roasted peanuts

1/4 cup butter

2 tablespoons Louisiana-Style Hot Sauce

1 teaspoon celery seed

1/4 teaspoon salt (optional)


In small bowl, place 2 cups popped corn; set aside.

Combine remaining popcorn with corn chips and peanuts.

In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on 15 x 10-inch baking sheet. Bake at 350 degrees F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.

Nutritional information (per 1 ounce serving). 153 calories; 6mg cholesterol; 12g fat; 248mg sodium

Source: Orville Redenbacher's Guide to Popping Corn