4 quarts popped popcorn
3 small dried red chilies
1 6 3/4-ounce package peanuts
6 tablespoons margarine
1 3 1/4-ounce package roasting pepitas (little peppers)
3/4 teaspoon garlic salt
Servings: 16
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.
Yield: 4 1/4 quarts
3 small dried red chilies
1 6 3/4-ounce package peanuts
6 tablespoons margarine
1 3 1/4-ounce package roasting pepitas (little peppers)
3/4 teaspoon garlic salt
Servings: 16
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.
Yield: 4 1/4 quarts
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