Ingredients

• 4 quarts popped popcorn
• 3 small dried red chilies
• 1 package (6 3/4 ounces) peanuts
• 6 tablespoons margarine
• 1 package (3 1/4 ounces) 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.

Nutrition Facts

180 calories
16 g total fat
2.5 g saturated fat
0 mg cholesterol
180 mg sodium
7 g carbohydrates
2 g fiber
1 g sugar
6 g protein
108 mg potassium