Chili Corn

Chili Corn

Yield: 4 quarts

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Ingredients
  • 4 quarts popped popcorn
  • 3 small dried red chilies
  • 1 package (6 3/4 ounce) peanuts
  • 6 tablespoons margarine
  • 1 package (3 1/4 ounce) roasting pepitas (little peppers)
  • 3/4 teaspoon garlic salt
Directions
  1. Heat popped popcorn in oven if it is cold.
  2. Cook chilies and peanuts in margarine over low heat for 5 minutes; remove chilies.
  3. Add pepitas and pour over hot corn; season with garlic salt.
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