Buffalo Style Hot Popcorn
2 1/2 quarts popped corn
2 cups corn chips, slightly broken
1 cup dry-roasted peanuts
1/4 cup butter
2 tablespoons Louisiana-Style Hot Sauce
1 teaspoon celery seed
1/4 teaspoon 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 15 x 10-inch baking sheet. Bake at 350 degrees 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
Bacon Cheese Popcorn
4 quarts popped popcorn
1/3 cup butter, melted
1/2 teaspoon
seasoned salt
1/2 teaspoon hickory-smoked salt
1/2 cup American cheese, grated
1/3 cup bacon bits
Pour freshly popped corn into large bowl.
Combine butter with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm
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