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New Orleans Cajun Popcorn


3 quart popped Corn
1/4 cup butter, melted
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp.garlic powder
1/4 tsp. cayenne pepper
1/4 tsp.salt
1/8 tsp. seasoned or lemon pepper

In small bowl, place 1 quart hot popped corn; set aside. In large bowl, pour butter over remaining popcorn. Combine remaining ingredients. Sprinkle over buttered popped corn, tossing gently to coat. Spread on 15x10-inch baking; sheet and bake at 300'F for 3 minutes, or until desired crispness. Mix in reserved popcorn. Serve immediately or store in airtight container.

Makes 3 quarts.

Nutritional information (per 1 oz. serving): 154 calories; 26mg cholesterol; 14g fat; 248mg sodium.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.