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Buffalo Style Hot Popcorn Snacks


2 1/2 qt.. popped corn
2 cups corn chips, slightly broken
1 cup Dry-Roasted Peanuts
1/4 cup butter
2 tablespoon Louisiana-Style Hot Sauce
1 tsp. celery seed
1/4 tsp. 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 l5x10-inch baking sheet. Bake at 350'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 oz. serving). 153 calories; 6mg cholesterol; 12g fat; 248mg sodium.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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